Grilled Mahi Mahi “NiÇoise” Salad
- Yield 3 servings
Warm and filling yet light at the same time, this amazing salad is perfect any time of year and has a great balance of a little starch from the potatoes and a lot of protein and good fats from the fish.
- 1 teaspoon ground fennel
- 1 teaspoon ground mustard
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons melted coconut oil
- 1 pound mahi mahi
- 3 small waxy potatoes, like Yukon gold or fingerlings, peeled
- 1 pound thin green string beans
- 1 tablespoon lemon juice
- 1/4 teaspoon mustard powder
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1/4 cup capers, rinsed
- 1 large tomato, diced
- 2 tablespoons minced parsley
- Salt and pepper, to taste
- Heat your grill. Combine the fennel, mustard, coriander, cardamom, salt and pepper with the melted coconut oil and make a paste. Rub on both sides of the fish and set aside. While the grill is warming up, boil the potatoes for about 20 minutes or until you can just stick a fork through them. Remove from the water with a slotted spoon and set aside. Drop the string beans into the same boiling water and cook until just tender, about 5 to 8 minutes. Remove from heat and place the beans in a large bowl.
- When the grill is hot, cook the fish on both sides until done, about 10 minutes total or until the fish is cooked but not dry. Remove from heat.
- To make the dressing, combine the lemon juice, mustard powder, red wine vinegar and olive oil. Slice the warm potatoes into 2-inch (5 cm) chunks and place them in the bowl with the string beans. Add the capers and tomatoes. Cube the mahi mahi into 2-inch (5 cm) chunks and add them to the bowl. Drizzle the dressing over the salad and garnish with minced parsley. Salt and pepper to taste.
Recipe courtesy of Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals (2013).