Broiled Mahi-Mahi With Parsleyed Tomatoes

Makes 6 servings in 15-20 Minutes.


  • 2 medium onions, sliced
  • 2 tablespoons olive oil
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup white wine
  • 1 tablespoon tomato paste
  • 2 garlic cloves, chopped
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 6 (6- to 8-ounce) mahi-mahi fillets
  • 1 (4-ounce) package crumbled feta cheese
  • Garnish: lemon slices


  • Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside.
  • Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.
  • Broil 5 inches from heat 8 minutes or until fish flakes with a fork.
  • Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.

Recipe provided by Mary Pappas, Richmond, Virginia, Southern Living

Posted in Recipes.