Ingredients
Mahi-Mahi Fillets2 fillets (approximately 6 oz each)
Ginger Turmeric Sea Salt1 teaspoon
Olive Oil1 tablespoon (for searing) plus 3 tablespoons (for the vinaigrette)
Produce and Salads—
Butter Lettuce2 cups (torn into bite-sized pieces)
Watermelon Radish1 (thinly sliced)
English Cucumber1/2 (unseeded and thinly sliced)
Avocado1
Chives1 small bunch
Nuts and Dressings—
Toasted Macadamia Nuts1/5 cup (chopped)
Organic Ohi’a Lehua Honey2 tablespoons
Champagne Vinegar1 tablespoon
Whole Grain Mustard1 teaspoon
Chives
Lemon zest¼ lemon
Watermelon Radish
Salt and pepperto taste
Steps
- Season the Mahi-mahi fillets with Ginger Turmeric Sea Salt.
- Sear the fillets in olive oil until cooked through.
- Prepare the salad by combining butter lettuce(torn pieces, watermelon radish(julienne) , cucumber (sliced), avocado(cubed).
- Make the honey vinaigrette by whisking together olive oil, Organic Ohi’a Lehua Honey, champagne vinegar, whole grain mustard, salt, and fresh chives.
- Toss the salad with the vinaigrette and top with the seared Mahi-mahi and toasted macadamia nuts.
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