Chris' Recipes

Bon Appetite!

Blackened Mahi Mahi Salad with Black bean & Corn Salsa

Written By: Chris - Apr• 04•13

Bill’s been asking me to prepare more fish!  We picked up some Mahi Mahi at Costco in the frozen department and though it was a bit spendy, I was thrilled with its quality!  I have eaten blackened Mahi salad out at a restaurant some time ago and was inspired to create this dish based on that dish along with some ingredients that I had on hand!  I had spotted the Blood Oranges recently at the grocery store, which isn’t something I see very often and thought they would make a nice addition to creating the salad.  With a few other items I found in my pantry, adding the fresh black bean and white corn salsa sounded like a good combination!

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Ingredients:

2 4-6 oz. Mahi Mahi Fillets
Grape Seed Oil
Iceberg Lettuce, chopped
Spinach
1 Red Bell Pepper, roasted, peeled and chopped
1 Blood Orange, segments
Chopped Avocado, optional

Begin by preparing the salsa.

Salsa:
15 oz. can White Corn, drained
11 oz. can Black Beans, drained & rinsed
14 oz. can Artichoke Hearts, drained (not in oil!)
1 Cup Grape Tomatoes, sliced and as many seeds discarded as possible
1 Cup Cilantro, chopped
3 Green Onions, chopped
2 – 3 Tablespoons Extra Virgin Olive Oil
1/2 Blood Orange Juice
Zest of one Blood Orange
Salt & Pepper, to taste

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Combine all ingredients and mix with zest of the orange.  Chill.

Next, roast the washed red pepper by placing them directly onto your burner turned onto medium-high to high flame.  You want a fairly large flame to ensure the quickest roasting time and sufficient blackening. (If you do not have a gas range, broil them in the oven turning to blacken all sides)

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Remove peppers from the heat once they are totally blackened and place them in a bowl covering them with plastic wrap sealing the sides so that a steam creates inside.  (I’ve most recently been using a small brown paper bag – a trick my friend Carly taught me!)   Allow the pepper to cool and then rub them between your fingers and/or use a paper towel while scraping off the skin with your hands.  Cut the stem off and remove the inner seeds of the peppers.  Chop and set aside.

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Once the fish is thawed, is best to wash it under cool running water and pat it dry with a paper towel before adding the rub.  A dry rub is a mixture of herbs, spices, and seasonings liberally applied to coat the outside of the fish. Salt is always a great starting place for a rub because it helps the rub penetrate, and it rounds out and brings together the flavors of the ingredients. Sugar is also a popular addition to rubs as it caramelizes when exposed to high heat.  Add sugars sparingly as they burn easily. If using herbs, or spices, be sure to crush them first to release all their flavor. The only real rule when making a rub is that there is no right or wrong mixture. It’s all a matter of personal preference!

Dry Rub:
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
1 Tablespoon dried Oregano
3 Tablespoons dried Thyme
1 teaspoon Pepper, fresh ground
1 teaspoon Salt
1 Tablespoon Brown Sugar
1 teaspoon Paprika
1 teaspoon Sweet Paprika
1 teaspoon Cumin
1 teaspoon Cayenne

Start by heating a cast iron skillet over very high heat (if you see smoke coming off the pan, you might think that’s hot enough. Wait until you see actual white spots forming on your pan; white-hot.)  Heat about one tablespoon of the grape seed oil just to cover the bottom of the skillet.   You will want to cook the fish about three minutes per side or until flaky.

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Set aside and prepare the salad bowls with layers of lettuce, spinach, red peppers, salsa and segmented oranges.  Top with the sliced Mahi Mahi and dress lightly with vinaigrette.

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Salad Dressing:
Juice of 1/2 Blood Orange (regular orange would work fine!)
3 Tablespoons Orange Muscat Campaign Vinegar (or any vinegar of your preference!)
1 teaspoon Herbs de Provence
1 Tablespoon Pure Maple Syrup (may use amber agave syrup)
1 Tablespoon Shallot or Green Onion, minced
1 Garlic cloves, pressed
1/4 Cup Water
3/4 Cup Vegetable Oil
1 Tablespoon Dijon Mustard
Salt & Pepper to taste

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Mix vinegar, orange juice, mustard, maple syrup, herbs, garlic and shallot and shake vigorously.  Add water and oil and shake again.  Add salt and pepper to taste. The mustard acts as an emulsifier and keeps the dressing from separating

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This salad is so FRESH and delicious!  I encourage you to give it a try!

Enjoy!

Cheers!
~Chris

 

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