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Grilled Mahi Mahi Nicoise Salad

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Salads

Adapted from Hy-Vee "seasons" recipe

Ingredients

  • FOR THE VINAIGRETTE:
  • 2 T fresh lemon juice
  • 1 T finely chopped shallot
  • 1 1/2 tsp chopped fresh parsley
  • 1/2 tsp whole grain mustard
  • 3/4 tsp chopped fresh thyme
  • 1/4 tsp honey
  • 1/4 tsp sea salt
  • 1/3 C of The Olive Bin's Rosemary Olive Oil (Fused)
  • FOR THE SALAD:
  • 4 mahi mahi fillets (6 oz each)
  • Salt and fresh ground pepper, to taste
  • 1/2 lb asparagus, trimmed and steamed
  • 1/2 C Nicoise (or Kalamata) olives, sliced
  • 2 Roma tomatoes, cut into wedges
  • 3 soft-boiled eggs, shelled and halved
  • 4 C mixed salad greens

Directions

  1. For the vinaigrette, whisk all ingredients except olive oil together in small bowl. 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 fish reaches desired doneness, turning once. Season to taste with salt and pepper.
  3. Arrange fish, asparagus, olives, tomatoes, eggs, and salad greens on four dinner plates. Serve with dressing.

Servings:

4
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