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Blackened Mahi Mahi Salad with Grilled Pineapple
Created by: Howcan Team
Ingredients
- 4 mahi mahi fillets (6 oz each)
- 2 tbsp blackening seasoning
- 1 tbsp olive oil
- 1 pineapple, peeled and sliced into rings
- 8 cups mixed salad greens
- 1 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat grill to medium-high heat.
- Rub the mahi mahi fillets with blackening seasoning, ensuring they are evenly coated.
- Drizzle olive oil over the fillets and rub to coat.
- Place the mahi mahi fillets on the grill and cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and set aside.
- Grill the pineapple rings for 2-3 minutes on each side, until grill marks appear. Remove from the grill and set aside.
- In a large bowl, toss the mixed salad greens, red onion, cherry tomatoes, and sliced almonds together.
- Divide the salad mixture onto 4 plates.
- Top each plate with a grilled mahi mahi fillet and a grilled pineapple ring.
- Drizzle balsamic vinaigrette over each salad and serve immediately.
The Blackened Mahi Mahi Salad with grilled pineapple is a delightful fusion of flavors and textures. Originating in the coastal regions of the Caribbean, this dish combines the bold, spicy flavors of blackened Mahi Mahi with the sweet and smoky essence of grilled pineapple. Renowned chefs like Emeril Lagasse and Bobby Flay have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in beachside restaurants in the Caribbean, where the Mahi Mahi is often caught fresh and the pineapple is grilled to perfection. The key to this dish is achieving the perfect balance of heat from the blackened seasoning and the caramelized sweetness of the grilled pineapple. It's a refreshing and satisfying dish that captures the essence of tropical cuisine.
25 min
4
320 calories
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