All a’s spring salad with mahi-mahi
Indulge in this refreshing spring salad featuring succulent mahi-mahi. Bursting with vibrant flavors and fresh ingredients, this dish is a delightful culinary masterpiece.
Ingredients:
- 4 6-oz. skinless, boneless mahi-mahi fillets, patted dry
- 2 Tbsp. plus ¼ cup extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 Tbsp. plus 2 tsp. Dijon mustard, divided
- 1 lemon
- 1 bunch asparagus (about 1 lb.), trimmed
- ½ tsp. honey
- 1 avocado, thinly sliced
- 1 bunch mature arugula, trimmed
Instructions:
- Preheat the oven to 425°. Place mahi-mahi on a baking sheet with edges and coat with 1 tablespoon of oil; season with salt and pepper on both sides. Spread or massage 1 tablespoon plus 1 teaspoon of mustard on both sides of the fish. Use a fine grater to grate the zest of a lemon over the fish. Set the lemon aside.
- Bake the mahi-mahi until it's fully cooked and the flesh can be easily flaked with a fork, which usually takes about 8 to 10 minutes.
- In the meantime, warm up 1 tablespoon of oil in a large skillet, preferably a cast-iron one, over high heat. Cook the asparagus, turning occasionally, until it gets charred in spots, roughly about 4 minutes in total; season with salt.
- Take out the mahi-mahi from the oven. Cut the reserved lemon in half and squeeze the juice from one half over the fish. Squeeze the juice from the other half into a medium bowl (straining out any seeds). Add honey, the remaining 1 teaspoon of mustard, and the remaining ¼ cup of oil to the bowl and whisk until the dressing is smooth; season it with salt and pepper.
- Combine avocado and arugula with the dressing and gently mix to coat them. Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Serve the fish and asparagus on plates and top with the salad.
Summary:
- Calories: 1813 kcal
- Fat: 118 g
- Protein: 148 g
- Carbs: 55 g
- Potassium: 5714 mg
- Magnesium: 451 mg