Lemon Caper Mahi Mahi Salad
I worked at a hotel in Puerto Rico, and one of the featured appetizers was Ensalada de Carrucho. I loved that delicious Puerto Rican conch salad and have used that same technique hundreds of times over the years. For this grilled and chilled mahi salad I take inspiration from that recipe and engineered this Lemon Caper Vinaigrette. Really, this dressing can be the marinade for almost any seafood item you grill for the rest of your life! Or... modify it with other citrus juice or vinegars to adapt it to the flavors you are working with. Or, let me do that and come back to my site to try my ideas. This recipe is FRESH, and CLEAN, and SIMPLE. That's why I love it with seafood. I am preparing this with Mahi Mahi today because the firm texture of the mahi allows you to toss the salad without crumbling the fish. But, I made it with haddock last week and it was so delicious. I think whatever you do, you should make this salad. If you have time grill the fish on charcoal, but if you don't have time you can use your gas grill or even pan sear the fish. The important step to remember is do not overcook your fish. That means, please use a probe thermometer and remove the fish from heat when it reaches about 140 degrees and allow it to carry over to 145 degrees. Then, rest it for several minutes before you slice it so all of the juices are not evacuated. The salad gets better as it chills, so you can make the fish salad portion of this recipe a day in advance, and assemble it right before you are ready for dinner. Oh, and chill the wine. Follow me at https://www.facebook.com/FoodHomeFlavor/ to see my weekly salad post!
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 pinch sugar
- 1 tsp salt
- 1 clove garlic, crushed
- 1 tsp capers, chopped
- 1 tbsp chopped parsley
- 4 Each 6 ounce mahi mahi filets
- 4 oz red or orange bell pepper, fine julienne
- 2 oz red onion, fine julienne
- 2 tbsp chopped cilantro
- 1 Whole scallion, finely sliced
- 1/2 oz serrano pepper, finely sliced (adjust this for level of spiciness you enjoy!)
- 1 Each butter lettuce head
- 1 Each avocado, sliced
- 2 oz cucumber, sliced
- 2 oz grape tomatoes, halved
- To prepare dressing
Combine all ingredients for the dressing into a container with a tight fitting lid and shake well to combine. Set aside.
Marinate mahi mahi filets in 1/8 cup of the lemon caper dressing for 30 minutes.
Grill or pan sear mahi mahi until it reaches an internal temperature of 140 degrees. Remove from heat and allow to carry over to a final temperature of 145 degrees. Rest for 3 additional minutes before slicing.
Slice mahi mahi crosswise into thin slices.
Combine 1/4 cup of dressing with julienne vegetables and mahi mahi and toss gently. Refrigerate 30 minutes or overnight.
- For final assemble
Separate 12 outer butter lettuce leaves and place in mixing bowl.
Tear core lettuce leaves and add to bowl along with sliced avocado and cucumber and grape tomatoes.
Drizzle with remaining dressing and season with salt and pepper, toss carefully.
Arrange outer leaves onto serving plates, and mound with avocado and torn lettuce.
Top with chilled mahi mahi salad.
Serve immediately.