27 Feb Mahi Mahi Mango Salad

Don’t you just hate recipes that call for ingredients that you don’t always have on hand? I try not to do that too often… but may have done it here…. twice. I couldn’t help myself! If you don’t already have these ingredients in your house you realllllly do need them. And if you don’t want to bother, thats ok too! We can improvise!

Ok so the first (and possibly most important) ingredient that you’ll need is a Peruvian Chili Lime Seasoning Blend found HERE. We happen to have a Savory Spice Shop here in our hometown, but if you don’t you can buy this amazing seasoning online! I highly recommend browsing around on that site while you’re there because they have some really great spices and blends that you may not have known you needed in your life. Trust me you do!

The other ingredient that I used that you may or may not have on hand is unsweetened coconut milk yogurt. I used this brand. I don’t always have this on hand and actually just picked some up with the intention of using it in my salad dressing. And, if you do dairy you can always use greek yogurt instead. But in all honesty, this salad is so good and flavorful on its own that you really don’t even need a salad dressing! You could just squeeze a little lime on top and go for it!

Ingredients

Marinade

• About 1 pound Mahi Mahi
• 1.2 tbs Peruvian Lime Seasoning (found here) (ingredients are: cumin, salt, mild chili powder, annatto, turmeric, aji amarillo chiles, makrut lime leaves, Mexican oregano and cilantro if you want to try to throw some of your own seasonings together and make your own).
• 1 heaping tbs mayo
• About 1/3 cup water

Salad (these are all approximations! Make more or less as desired depending on size of salad you want).

• About 4 cups mixed greens
• About 1/8 of a small red cabbage, finely sliced
• 1-2 medium carrots, cut into matchsticks
• 1 medium mango, cubed
• About 1/2 cup green onions, chopped
• 1/2 avocado, chopped

Dressing

• 1/4 cup unsweetened yogurt (coconut milk or greek)
• 1/2 cup mango (taken from the mango above)
• Juice from 1 lime
• 1/4 cup avocado or olive oil (you can use water here for a lower calorie dressing)
• 1/4 cup cilantro

Steps:

1. Marinate Mahi Mahi in mayo, oil (or water) and chili lime seasoning over night or a minimum of 8 hours.
2. In a blender, combine yogurt, mango, lime juice, cilantro and oil (or water). Blend until pureed. Set aside.
3. Preheat oven to 425. Place fish in baking dish, top with another 1/2 tbs of seasoning, cover, and bake about 12 minutes.
4. Place desired amounts of greens on plate, top with cabbage, avocado, mango and carrot (feel free to chop more or less of these ingredients as desired!)
5. Add fish and top with mango and dressing.
6. Enjoy!