Mahi Mahi and Grapefruit Salad
This Thai-inspired salad makes for a vibrant and refreshing meal. Mahi mahi, also known as dolphin fish and dorado, is a great choice due to its firm nature and sweet flesh, but you could use salmon, trout, halibut, cod, or walleye instead; you may just have to deal with the fish flaking more than mahi mahi would.
Feel free to use different combinations of fresh crunchy vegetables (fennel, celery, candycane beets, watermelon radish, rainbow carrots, etc. would all be wonderful additions) but make sure you throw in lots of fresh herbs!
For a full instructional on how to segment citrus follow my guide here.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 lunch servings or 2 big supper servings
Ingredients
For the Salad
- 12 oz (350g) mahi mahi fillets
- 1 teaspoon (5ml) neutral oil
- Kosher salt
- Freshly cracked black pepper
- 2 grapefruits, segmented
- 1/4 cucumber, peeled and sliced on a bias
- 1/2 red pepper, sliced
- 1/4 red onion or 1 shallot, thinly sliced
- 12 snow or snap peas, sliced on the bias
- 2 radishes, sliced thinly
- 1 handful sprouts, microgreens, or mixed lettuce
- 1 handful fresh mint leaves
- 1 handful fresh cilantro leaves
- 1 handful Thai or Italian basil leaves
For the Dressing
- 2 tablespoons (30ml) grapefruit juice (squeezed from the peels)
- Juice of 1 lime
- 1 clove garlic, minced
- 1 red chili, seeded and minced
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) fish sauce
- 1 teaspoon (5ml) neutral oil
- 2 tablespoons (24g) sugar
Preparation
Rub the fish fillets with the oil, then season them generously with salt and pepper.
Either put them in a steel or cast iron pan over medium high heat and sear them for 3-5 minutes per side (until browned and just cooked through) or grill them over high heat until just cooked through.
Mix together all of the dressing ingredients in a bowl, squeezing the peels and centres of the grapefruits you segmented for the grapefruit juice.
Throw all of the other ingredients into a large mixing bowl.
Tear the fish fillets apart with your hands or two forks, flaking them into large bite-size pieces. Add to the bowl.
Pour in the dressing and toss the salad well. Serve immediately. Enjoy!
