Greek Mahi Mahi

I finally looked for the Mahi Mahi for fish tacos, and was very surprised to find frozen gorgeous strips of Mahi, one pound of solid fillet pieces (no skin).  It’s been on special at HEB the past couple weeks.  There were only two bags left, and I bought both of them.  Now that I know how good it is, I’m  on the hunt for more!  I had mine with pasta, and Don decided to wrap his in a tortilla with salsa.

Mahi Mahi Marinating
Marinating Mahi Mahi
Mahi Mahi - Cooked
Cooked Mahi Mahi on Pasta

Greek Mahi Mahi

Cook Time: 15 minutes

Yield: Serves 4


  • 1 lb of mahi mahi (white fish) fillets, cut into strips
  • Extra virgin olive oil
  • Zest of one lemon
  • Dried oregano
  • Freshly ground pepper
  • Baking Sauce
  • 1 cup mayonnaise
  • 3/4 cup chopped ripe green olives* or kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 2 tsp fresh lemon juice
  • 1 tsp granulated garlic powder
  • 1 tsp granulated onion powder


  1. Pat fish dry and place in glass pan. Drizzle with oil, and sprinkle with zest, oregano, and pepper. Place in fridge for at least an hour. This step you could easily do before you go to work.
  2. Mix all ingredients for baking sauce.
  3. Transfer fish to a greased baking sheet. Leave some space between the pieces. Let fish sit at room temperature for about 1/2 hour.
  4. Heat broiler.
  5. Spoon sauce over each fillet piece.
  6. Broil 10-15 minutes until top is slightly brown and fish is cooked. If top browns before fish cooks, cover top loosely with foil and continue cooking until fish is just cooked through.
  7. Serve with tortillas or pasta and a side salad of tomatoes or greens.
  8. * The flavor of ripe green olives is very mild, and I prefer them in this recipe.