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Blackened Mahi Mahi Salad with Avocado
Created by: Howcan Team
Ingredients
- 4 mahi mahi fillets (6 oz each)
- 2 tbsp blackening seasoning
- 2 tbsp olive oil
- 8 cups mixed salad greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Rub the mahi mahi fillets with the blackening seasoning, ensuring they are evenly coated.
- Drizzle the fillets with olive oil and place them on the grill. Cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- While the fish is cooking, divide the mixed salad greens among 4 plates.
- Top each plate with avocado slices, cherry tomatoes, red onion, and feta cheese.
- Once the mahi mahi is cooked, place a fillet on top of each salad.
- Drizzle the salads with balsamic vinaigrette and serve immediately.
The Blackened Mahi Mahi Salad with added avocado is a delightful fusion of flavors and textures. Originating in the coastal regions of the Caribbean and the Gulf of Mexico, this dish has a rich history rooted in the vibrant culinary traditions of these areas. Renowned chefs, such as Emeril Lagasse and Bobby Flay, have popularized this dish, infusing it with their signature flair. The succulent mahi mahi, seasoned with a blend of spices and seared to perfection, pairs exquisitely with the creamy avocado, creating a harmonious balance of heat and coolness. Today, the best versions of this dish can be savored in coastal restaurants that prioritize fresh, high-quality ingredients. The key to mastering this dish lies in achieving the ideal blackened seasoning for the mahi mahi and ensuring the avocado is perfectly ripe. For a unique twist, some chefs incorporate a tangy citrus vinaigrette or a zesty mango salsa to elevate the flavors of this already tantalizing salad.
25 min
4
320 calories
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