FOR THE VINAIGRETTE:
2 T fresh lemon juice
1 T finely chopped shallot
1 1/2 tsp chopped fresh parsley
1/2 tsp whole grain mustard
3/4 tsp chopped fresh thyme
1/4 tsp honey
1/4 tsp sea salt
1/3 C of The Olive Bin's Rosemary Olive Oil (Fused)
FOR THE SALAD:
4 mahi mahi fillets (6 oz each)
Salt and fresh ground pepper, to taste
1/2 lb asparagus, trimmed and steamed
1/2 C Nicoise (or Kalamata) olives, sliced
2 Roma tomatoes, cut into wedges
3 soft-boiled eggs, shelled and halved
4 C mixed salad greens
Grilled Mahi Mahi Nicoise Salad
Ingredients
Number Of Servings: 4
Directions
- For the vinaigrette, whisk all ingredients except olive oil together in small bowl. Whisk in oil. Cover and chill until serving time.
- Prepare a charcoal or gas grill with greased grill grates for direct grilling over medium-high heat. Grill mahi mahi for 6 to 8 minutes, or until fish reaches desired doneness, turning once. Season to taste with salt and pepper.
- Arrange fish, asparagus, olives, tomatoes, eggs, and salad greens on four dinner plates. Serve with dressing.
Additional Info
Adapted from Hy-Vee "seasons" recipe
