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

Cuisine
- American
- Thai
Course
- Main Course
- Salad
Cooking Method
- Searing

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.