Another great one from Randy!

I came up with this one night this week. My Fiancée is crazy about Feta Cheese and she loved this recipe. The sauce is very, very rich so rather than covering the fish I just spooned a couple of spoonfuls across the center of each Fillet allowing some to pool on the plate. I hope you like it!

Mahi The Greek (Greek Style Dolphin)

4 – Dolphin Fillet Portions, about 8 oz. each
2 – Medium Tomatoes, peeled, seeded, and diced medium
2 – Small Shallots, diced small
1 – Clove Garlic, minced
½ Cup – Half & Half (Cream)
4 Tbsp. – Feta Cheese, crumbled
8 – Marinated Sun Dried Calamata Olives, seeded & quartered
2 – Green Onions, Sliced
2 Tbsp. – Fresh Parsley, chopped
2 Tbsp. – Fresh Lime Juice, divided
Olive Oil
Everglades Seasoning
Salt & Freshly Ground Pepper

For the Dolphin: Pre-Heat oven to 350 degrees. Cover a baking dish or cookie sheet with aluminum foil. Place the Fillets on the foil and drizzle them with Olive Oil. Sprinkle Fillets very lightly with Everglades Seasoning and freshly ground pepper. Drizzle 1 Tbsp. Fresh lime juice evenly over Fillets. Place in oven and bake 20 minutes (for 1 inch thick fillets). Increase heat to Broil and cook 2 minutes longer or until brown flecks begin to appear on Fillets.

For the Sauce: In a saucepan heat 2 Tbsp. Olive Oil over medium heat. Sauté Shallots for 1 minute, then add Garlic. Sauté stirring frequently until Shallots & Garlic are becoming transparent. Add the Tomatoes, Green Onions, and Olives and continue stirring and cooking 5 more minutes.

Add 1 Tbsp. Lime Juice, Parsley, Feta, and Half & Half. Bring this to a boil, stirring often then lower the heat to a simmer. Simmer until Fish is done, stirring occasionally. Add a little more cream just before serving if the sauce seems too thick.

To serve, spoon the Sauce across the center of each Fillet and garnish with fresh parsley and a few Feta crumbles on the side. I served this with roasted New Potatoes, steamed Fresh Broccoli Spears and a sliced Tomato salad with store-bought Greek vinaigrette (Olympia Dukakis’s brand).

Good with a chilled Pinot Grigio and a shot of Ouzo for dessert.