Ever since our honeymoon in Hawaii many years ago, Paul and I have always been partial to mahi-mahi. Also known as dorado or dolphin fish (relax people, it’s not related to dolphins in any way), mahi-mahi is a very “meaty” fish. By meaty, I mean that the texture is much more substantial and “sturdy” (but not tougher) compared to other fish, which are often lighter and flakier. Because of the heavier texture, mahi-mahi is great on the grill or pan-fried and I love cooking with it because it never falls apart on me when I’m moving it around.
The other day, Paul wanted something light for dinner, so I pulled out some mahi-mahi fillets and when I noticed we had some pink grapefruit in the fridge, I pulled those out too.
This meal takes no time to make and is a perfect, light dinner for hot summer evenings!
ingredients
- 1 pound skinless mahi-mahi fillets, cut into 4 equal pieces
- 1 teaspoon plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon plus 1/8 teaspoon freshly ground pepper
- 1 grapefruit
- 5 teaspoons honey
- 3 cups of your favourite salad greens (ie. lettuce, baby spinach, etc.)
- 1/4 cup of sliced cucumbers
directions
- Heat pan on medium-high.
- Rub both sides of the mahi-mahi fillets with 1 teaspoon of olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Cut the grapefruit in half. Take one half of the grapefruit and juice it (you should get roughly 4-5 tablespoons of juice.
- Take the remaining half of the grapefruit and remove the peel and pith. Cube the grapefruit into 1-inch cubes. Set aside.
- In a small bowl, combine 1 tablespoon olive oil, grapefruit juice, honey, 1/8 teaspoon salt and 1/8 teaspoon pepper. Whisk the dressing until well combined and set aside.
- Pan-fry the fish until opaque throughout, roughly 5 to 6 minutes per side.
- Evenly divide the salad greens, cucumbers and grapefruit chunks onto two places and top with the mahi-mahi fillets. Drizzle with dressing.
