Mahi-mahi Combo Recipe

Gyro Combo

1. 1

   Marinate mahi-mahi

   In a bowl, whisk 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 cloves minced garlic, 1 teaspoon dried oregano, 0.5 teaspoon ground cumin, 0.5 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Add 4 mahi-mahi fillets and toss to coat. Let marinate 15-30 minutes while you prepare tzatziki.

2. 2

   Make tzatziki

   In a separate bowl, combine 1 cup Greek yogurt, 0.5 cup grated cucumber (squeezed to remove excess moisture), 1 clove minced garlic, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, and 1 teaspoon olive oil. Mix well and refrigerate 10-15 minutes to meld flavors.

3. 3

   Preheat grill and prep

   Preheat grill to medium-high. If using a grill pan or skillet, heat over medium-high. Prepare pita by keeping warm in a dry skillet or wrap in foil until ready to serve.

4. 4

   Grill mahi-mahi

   Remove fish from marinade and grill 3-4 minutes per side, until the flesh is opaque and flakes easily. Internal temperature should reach about 135°F (57°C).

5. 5

   Roast potatoes

   Toss 2 cups diced potatoes with 2 tablespoons olive oil, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a sheet and roast at 425°F (220°C) for 25-30 minutes until crispy and golden, turning once.

6. 6

   Assemble toppings

   While potatoes roast, shred 2 cups lettuce, slice 2 tomatoes, and thinly slice 0.5 piece red onion. Crumble 0.25 cup feta cheese if desired.

7. 7

   Assemble gyros

   Slice the grilled mahi-mahi into thin strips. On each pita, layer lettuce, tomato, onion, and feta (if using). Top with mahi-mahi strips and a generous dollop of tzatziki. Add lemon wedges and fold or roll to serve.

8. 8

   Serve

   Plate each gyro with a portion of roasted potatoes on the side. Garnish with extra dill or parsley if desired and serve immediately.