Grilled Mahi & Hearts Of Palm Salad Recipe
Make Grilled Mahi & Hearts Of Palm Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Mahi
Hearts of Palm & Salad
Citrus-Herb Vinaigrette
Finish & Garnish
Method
Grilled Mahi
- 1
Marinate fish
Pat mahi-mahi fillets dry with paper towels. In a small bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub the marinade evenly over both sides of the fillets. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
- 2
Preheat grill
Preheat an outdoor grill or stovetop grill pan to medium-high heat (about 400°F / 200°C). Oil the grate or pan lightly to prevent sticking.
- 3
Grill fish
Place fillets on the hot grill and cook undisturbed for 3–4 minutes per side, or until the fish reaches an internal temperature of 130–135°F (54–57°C) for moist flakes. If using thicker fillets, increase time by 1–2 minutes per side. Remove from heat and let rest 3 minutes; then flake or slice into 1-inch pieces for the salad.
Hearts of Palm & Salad
- 4
Prepare vegetables
Drain and slice hearts of palm into 1/4-inch rounds. Halve the cherry tomatoes, thinly slice the cucumber into half-moons, thinly slice the red onion, roughly chop the cilantro, and slice the avocado just before assembly to prevent browning.
- 5
Assemble greens
In a large bowl, combine 5 cups mixed salad greens, sliced hearts of palm, cherry tomatoes, cucumber, red onion and chopped cilantro. Gently toss to combine.
Citrus-Herb Vinaigrette
- 6
Make vinaigrette
In a jar or small bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning or acidity as desired.
- 7
Dress salad
Pour about three-quarters of the vinaigrette over the salad mixture and gently toss to coat. Reserve remaining vinaigrette for serving or to adjust seasoning.
Finish & Serve
- 8
Combine with fish
Arrange dressed salad on a serving platter or divide among plates. Top with sliced or flaked grilled mahi. Arrange avocado slices over the top and drizzle remaining vinaigrette lightly. Finish with a teaspoon of extra virgin olive oil drizzle and garnish with lime wedges.
- 9
Serve
Serve immediately while the fish is warm, offering extra lime wedges on the side for squeezing. Leftover vinaigrette can be refrigerated up to 3 days.