I’m always looking for a way to switch up taco Tuesday around here. And here is a quick favorite these days.
While the chipotle sour cream is such a cinch to make, preparing it over the weekend can make this meal so weeknight friendly with hardly any prep at all. The combination of smokey grilled fish, sweet, lightly charred pineapple, crunchy cabbage and chipotle sour cream is seriously so dreamy you guys! Continue reading →
Although I have chosen to use Mahi Mahi for this post, I have also used this method with both tilapia and halibut with great results. The combination of creamy, tart goat cheese is wonderful with the sweet juicy tomatoes. Super fast..super delicious..super healthy.
Mahi Mahi with Goat Cheese and Tomatoes
Adapted Gourmet June 2009
4 (6 Ounce) Mahi Mahi Fillets
2 Cups Cherry Tomatoes, halved
2 1/2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1/2 Teaspoon Salt
1/4 Cup Greek Yogurt
1/4 Cup Mayonnaise
3 Ounces Goat Cheese, crumbled
3 Tablespoons Chopped Fresh Mint
1 Teaspoon Dried Dill
1 Tablespoon Fresh Lemon Juice
Preheat broiler, line a baking sheet with foil and brush 1/2 tablespoon of olive oil over the foil. In a small bowl mix together tomatoes, 1 tablespoon olive oil, vinegar and 1/2 teaspoon salt. Set aside.
In a medium bowl whisk together yogurt, mayonnaise, goat cheese, mint, dill and lemon juice. Lay fish skin side down on the prepared baking sheet. Season the top with salt and pepper and spread the yogurt/goat cheese mixture evenly among the top of fillets. Drizzle the remaining 1 tablespoon olive oil over the top of the fish. Broil the fish about 8 inches below heat until fish is cooked through, about 15 minutes. Serve with tomatoes. Serves 4.