Grilled Mahi Mahi Nicoise Salad

Recipe

Salad
Grilled Mahi Mahi Nicoise Salad

Primary Media

White plate topped with asparagus spears, halved black olives, tomato wedges, hard boiled egg halves and grilled mahi mahi fillet

User Rating

3 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
30min
Prep
38min
Total

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Description

Try a new take on the classic tuna salad from Nice, France. This version uses mahi mahi, a fish with a firm texture and a mildly sweet taste that goes well with steamed asparagus, hard-cooked eggs and lettuce. It nicely balances the bright flavors of a lemon-herb vinaigrette.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.fresh lemon juice
1 tbsp.finely chopped shallot
1 ½ tsp.chopped fresh Italian parsley
½ tsp.Hy-Vee whole-grain mustard
¾ tsp.chopped fresh thyme
¼ tsp.Hy-Vee honey
¼ tsp.sea salt flakes
tsp.Hy-Vee black pepper
c.Hy-Vee Select extra-virgin olive oil
4(6 oz each) mahi mahi fillets
Salt and black pepper, to taste
½ lbs.asparagus, trimmed and steamed
½ c.Hy-Vee Kalamata or nicoise olives, sliced
2Roma tomatoes, cut into wedges
3soft-boiled eggs, shelled, halved
4 c.mixed salad greens

Directions

  1. For vinaigrette, in a small bowl whisk together lemon juice, shallot, parsley, mustard, thyme, honey, sea salt and pepper. Whisk in oil. Cover and chill until serving time.
  2. 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 desired doneness, turning once. Season to taste with salt and pepper.
  3. Arrange fish, asparagus, olives, tomatoes, eggs and salad greens on dinner plates. Serve with dressing.

Nutrition facts

Servings

400 Calories per serving

Amounts Per Serving

  • Total Fat: 25g
  • Cholesterol: 265mg
  • Sodium: 540mg
  • Total Carbohydrates: 8g
  • Protein: 38g

Daily Values

0%
Vitamin A 90%
0%
Vitamin C 45%
0%
Iron 35%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Summer 2015.