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| Ingredients |
Salad and dressing:
1/2 cucumber, peeled, seeded and thinly sliced
1 cup marinated artichoke hearts, drained and coarsely chopped
3/4 cup finely diced red bell pepper
4 tablespoons thin sliced sweet onion
3 cups thinly shredded iceberg lettuce
2 cups mache or arugula leaves
1/4 cup coarsely chopped fresh basil
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
Mahi Mahi:
1 1/3 pound mahi mahi fillet
2 teaspoons olive oil
1/8 teaspoon salt
Freshly ground black pepper |
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| Method |
To prepare salad and dressing:
Prepare cucumber, artichoke hearts, bell pepper, sweet onion,
lettuce, mache or arugula and basil. Place in a bowl with the
greens on top, cover with a paper towel and refrigerate.
Combine lemon juice, olive oil, salt and pepper in a small jar.
Refrigerate until ready to use. Shake before using.
To prepare fish: About 15 minutes before cooking, remove fish
from refrigerator and cut into serving pieces. Brush olive oil
over fish and sprinkle with salt and pepper.
Preheat grill until very hot; lightly oil grill.
Place fish, flesh-side down, on grill and cook 12 minutes per
inch of thickness, or until just cooked through. Turn halfway
through cooking time. (Or bake fish in a preheated 450-degree
oven about 12 minutes per inch of thickness, or until cooked
through.)
When the fish is almost finished, toss salad with most of lemon
dressing and divide among plates. Remove fish from oven; cut
into large chunks and remove skin. (It should come off easily.)
Place fish on top of salad, but don't toss. Drizzle with
remaining lemon dressing and serve immediately.
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