Greek-Style Mahi Mahi

I found this recipe a couple years ago and made it with Halibut.  It turned out really good and rich.  I followed the recipe exactly the first time and made some changes the second time and kept them. 

ingredients
3 medium tomatoes cut into wedges or I used a pint of cherry tomatoes
2 tbls + 2 tspn olive oil
1 tbls red-wine vinegar
4 or how many ever your serving mahi mahi fillets w/ skin on or whatever white fish
1/2 cup mayonnaise, but this is where I substituted the mayo for greek yogurt plain I did put in a couple tablespoons of mayo though
1/4 cup feta cheese this is great with the isreali feta
3 tbls fresh mint
2 tbls fresh dill
1 tsp fresh lemon juice or more
8 slices of lemon

Preheat broiler.
Toss tomatoes with 2 tbls oil, vinegar, and a little salt,  I also threw in a sliced cucumber.

Line broiler pan with foil or parchment paper and lightly oil,  I also put lemon slices on the bottom so the fish wouldn't stick.
Whisk together the mayo, greek yogurt, feta, fresh chopped herbs, and lemon juice.  I did not salt because the feta is salty.  I did sprinle with a little pepper.  Spread on top of fish and then put lemon slices on top and drizzle a little olive oil.
Broil fish about 8 inches from heat and cooked through about 14 to 16 minutes.  If topping browns befor fish is done tent with foil.  Serve fish with tomatoes.  I also made a toasted orzo with saffron and fennel.

Toasted Orzo with Saffron and Fennel

1/2 tsp crumbled saffron threads
1 tbls boiling water + 2 cups water
1/2 cup red onion
2 tbls olive oil
1/2 cup orzo
1 cup chopped fennel (1 sm bulb) and 2 tbls chopped fronds from the top

Soften saffron with the hot water and set aside.
 Cook onion in oil over medium heat, stirring occasionally, until softened, about 6 minutes.  Add orzo and toast, stirring frequently, 2 to 4 minutes.
Stir in saffron, 2 cups water, salt and simmer covered until orzo is just tender and all the liquid is absorbed, about 12 minutes.
Sprinkle fennel bulb over orzo and let stand covered, off heat about 5 minutes.  Stir in fennel and fronds and serve.

This dinner is something that can be made on a week night and is really good!