Try out this fresh fish salad recipe for summer

A guest post by Megan Betz of Foods of Our Lives

I came up with the idea for this fresh fish salad after eating out at a local restaurant. I ordered the summer salad and while it was good, it wasn’t great.

I just couldn’t stop thinking about ways to make it way tastier.

Then last night a friend of my husband’s called and said he had just caught a bunch of mahi mahi and did we want some?

Um. Ya! No hesitation there!

Obviously it was time to make my improvements and make it the fresh fish salad of my dreams and lo and behold, I was right!

My husband said it MIGHT have been his favorite meal ever and that is HUGE coming from him. We have a very….honest relationship, if you know what I mean (he doesn’t lie when he doesn’t like food I’ve made, but I’m TOTALLY okay with that, so no worries).

I will warn you, it is a touch on the spicy side, but the caveat is that my 8 year old stated, “Oh this is a little spicy” as she was stuffing it in her mouth and she cleaned her plate. So I’ll let you decide if you need to tone down the spice.

The easiest way to do that would be leave the cayenne out of the fish rub and you could set a little of the dressing aside before adding the sriracha.

No big deal!

Fresh Fish Salad – Blackened Mahi Mahi

Serves 4-6
Total time until dinner: 40 minutes

Ingredients:
FOR THE DRESSING
1 1/4 cup orange juice
Zest and juice from 2 lemons
5 1/2 teaspoons corn starch
3/4 cup honey
3/4 teaspoon sriracha
pinch of salt
1/8 teaspoon black pepper

FOR THE FISH
1 pound fresh mahi mahi or any white fish available
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of cayenne pepper

FOR THE SALAD
5 ounces spring mix greens
2 mangoes, peeled and diced
1 avocado, diced
1 cup toasted, chopped pecans
2 green onions, chopped

Preparation Instructions

1. Start by making the dressing. Combine the orange juice, lemon zest and juice and cornstarch in a medium saucepan. Bring to a boil, reduce heat and simmer until thick, stir it occasionally so it thickens evenly. Place in the fridge to cool a bit while you prep everything else (you’ll add the rest of the ingredients in a minute).

2. Preheat gas grill or skillet to medium high heat.

3. Make the rub for the fish by simply combining all the spices in a shallow dish.

4. Gently rub the spice mixture all over the fish so it is evenly coated.

5. Place fish on the grill or skillet once hot, cook until it flakes easily with a fork, 2-4 minutes per side.

6. Place the greens, avocado, mango and chopped pecans in a salad bowl.

7. Add the honey and sriracha to the dressing.

To serve you can plate each portion individually with the salad mixture, top with a piece of the fish and then drizzle the dressing on.

Enjoy!

Megan is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids, and the frequent last-minute dinner guests her husband brings home. For more cooking and baking inspiration check out her blog at www.foodsofourlives.com or connect with her on Facebook or Instagram.

Category: Guest Author

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