GREEK-STYLE HALIBUT

This is a great way to prepare fish. The combination of mint, dill, feta and lemon are the perfect topping for a firm, yet moist piece of Alaskan Halibut.

The prep and cook time is under 30 minutes so it's one of those throw together dinners when you are short on time.

You make the herb and cheese mixture then spread it on the fish and top with some  lemon slices.

Broil in the oven for 15 minutes and serve.

I served it with a Greek Country salad and garlic bread.

                                                                    GREEK-STYLE HALIBUT

Serves 4

4 (6oz) pieces of Alaskan Halibut or Mahimahi

3 tsp. extra-virgin olive oil

1/2 cup mayonnaise

1/4 cup crumbled feta

3 TBSP. chopped mint

2 TBSP. chopped dill

1 tsp. fresh lemon juice

8 very thin lemon slices

Preheat broiler.

Line a broiler or sheet pan with foil or parchment paper and lightly oil it. Put fish (skin side down if it has skin on it) on pan and season it with salt and pepper.

In small bowl combine mayonnaise, feta, herbs, and lemon juice. Spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with 2 tsp. olive oil.

Broil fish 8" from heat until just cooked through, 12-16 minutes. If the topping starts to brown, cover loosely with foil.

Recipe adapted from Gourmet.