Tasty Mahi Mahi Salad

I never tried mahi mahi until my thirties, and back then, I only ordered it at restaurants. The idea of cooking fish at home made me nervous – I was convinced I’d mess it up somehow. But one summer afternoon, my neighbor shared her simple mahi mahi salad recipe with me.

Turns out, making a fresh mahi mahi salad isn’t complicated at all. The fish cooks quickly, and unlike some other seafood dishes that need fancy techniques or special equipment, this one’s pretty straightforward. For anyone who’s been scared to cook fish at home, this recipe is a perfect place to start.

What Kind of Mahi Mahi Should I Use?

Fresh mahi mahi is ideal for this salad, but good-quality frozen fillets will work just as well since most “fresh” mahi mahi at the seafood counter has actually been previously frozen. Look for fillets that are firm and pinkish-white in color – avoid any that appear brown or have dark spots. When buying mahi mahi, aim for pieces that are about 1 to 1.5 inches thick, as these will cook more evenly and be less likely to dry out during the blackening process. If you’re using frozen mahi mahi, make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before seasoning to help get that nice blackened crust.

Options for Substitutions

This fresh and tasty salad recipe has plenty of room for swaps if you need them:

• Mahi Mahi: If mahi mahi isn’t available, try other firm white fish like halibut, cod, or sea bass. Just watch the cooking time as thinner fillets will cook faster.
• Avocado oil: You can use any high-heat cooking oil like grapeseed or coconut oil for cooking the fish. For the dressing, olive oil works great.
• Avocado for dressing: If your avocado isn’t ripe, you can make a different dressing using Greek yogurt as the base – use about 1/2 cup and keep all other dressing ingredients the same.
• Cilantro: Not a cilantro fan? Use fresh parsley instead for a different but equally good flavor in the dressing.
• Rice vinegar: Apple cider vinegar, white wine vinegar, or even fresh lemon juice can replace the rice vinegar in the dressing.
• Toppings: The toppings are super flexible – try pineapple instead of mango, red bell peppers instead of cucumber, or add cherry tomatoes. If you don’t have pickled onions, thinly sliced raw red onions work too.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking mahi mahi is overcooking the fish, which can quickly turn it from moist and flaky to dry and tough – aim for an internal temperature of 137°F and remember that the fish will continue cooking slightly after you remove it from the heat. Getting the perfect blackened crust requires a smoking hot pan (cast iron works best), but be careful not to burn the spices, which can happen if the heat is too high for too long – about 4-5 minutes per side is usually perfect. For the avocado dressing, many cooks add too much water at once, making it too thin to properly coat the greens – start with just 1/4 cup of water and gradually add more until you reach your desired consistency. To keep your mango and avocado from browning before serving, toss them in a bit of the lime juice, and always add these delicate toppings last to maintain their fresh appearance and texture.

What to Serve With Mahi Mahi Salad?

This fresh and filling mahi mahi salad works great with some warm crusty bread or toasted pita on the side to round out the meal. Since the salad already has lots of tropical flavors from the mango and avocado, try serving it with a side of coconut rice or quinoa if you want to make it more filling. For a light summer dinner party, I like to start with some tortilla chips and fresh mango salsa before serving this salad as the main course. You could also add a cup of chilled gazpacho or corn chowder on the side for an extra special touch.

Storage Instructions

Keep Fresh: If you have leftover cooked mahi mahi, place it in an airtight container and keep it in the fridge for up to 2 days. The salad greens and toppings are best prepared fresh, but if needed, store them separately to keep everything crisp.

Store Dressing: The avocado cilantro dressing can be made ahead and stored in an airtight jar in the refrigerator for up to 3 days. Give it a good shake or stir before using, and if it thickens up, thin it out with a splash of water.

Prep Ahead: Want to meal prep? You can prepare the pickled onions and dressing up to 3 days ahead. Slice your cucumbers and store them in water in the fridge. When you’re ready to eat, just cook the fish fresh and assemble your salad – this way everything stays fresh and tasty!

Preparation Time	10-15 minutes
Cooking Time	6-8 minutes
Total Time	16-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 65-75 g
• Carbohydrates: 30-40 g

Ingredients

For the blackened mahi mahi:

• 1 tsp ground cumin
• 1/2 tsp pink salt
• 2 mahi mahi fillets
• 1 tsp smoked paprika (gives a deeper, richer flavor)
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 2 tbsp avocado oil (I use Chosen Foods avocado oil)

For the avocado cilantro dressing:

• 1/4 tsp ground cumin
• 1/2 bunch cilantro
• 1/4 to 3/4 cup filtered water
• 1 tbsp rice or apple cider vinegar
• 1 ripe medium avocado (should be soft to the touch)
• juice from 1/2 lime (freshly squeezed for best flavor)
• 1/4 to 1/2 tsp pink salt
• 2 tbsp extra virgin olive oil

For the toppings:

• 5 to 6 cups mixed salad greens
• sliced cucumber
• sliced mango (adds a touch of sweetness)
• sliced avocado
• pickled red onions

Step 1: Prepare the Avocado Dressing

Start by placing avocado, lime juice, vinegar, oil, cumin, water, and salt into a high-speed blender or food processor.

Blend the ingredients together until the mixture becomes smooth and creamy.

If you prefer a thinner dressing, you can add more water.

Taste and adjust the seasoning by adding more salt if needed.

Once ready, set the dressing aside.

Step 2: Season the Mahi Mahi

Place the mahi mahi fillets on a plate and pat them dry with paper towels to remove excess moisture.

In a small bowl, combine smoked paprika, cumin, garlic powder, cayenne, and salt.

Rub this seasoning mixture evenly over each fillet, ensuring they are well coated for maximum flavor.

Step 3: Cook the Mahi Mahi

Heat oil in a large cast-iron skillet or non-stick skillet over medium-high heat.

Once the oil is hot, add the seasoned mahi mahi fillets to the pan.

Cook for 2-3 minutes on each side until the fish is golden brown and cooked through.

Remove the fillets from the pan and set aside.

Step 4: Assemble the Salad

While the fish is cooking, prepare your salad base by arranging your choice of greens on a large serving plate.

Once the mahi mahi is ready, place the fillets on top of the greens.

Add your desired toppings, such as chopped vegetables or nuts, for added flavor and texture.

Step 5: Serve with Dressing

Pour the prepared avocado dressing over the salad, making sure to coat the greens and fish nicely.

Serve immediately to enjoy the fresh flavors and textures of this delightful dish.

Bon appétit!