Sally's Recipe Of The Week: Blackened Mahi Mahi With Arugula Salad

Blackened Mahi Mahi and Arugula Salad

Serves 2

Here is what you need:

For the Fish

2 Mahi Mahi Fillets (about 6 ounces each)

blackening seasoning (you can make your own, ingredients below)

olive oil

lemon or lime wedges for serving

For the salad

4 cups arugula (can use spinach or spring mix)

½ cup thinly sliced or shredded radishes

½ cup thinly sliced or shredded carrots

¼ cup shelled pistachios or nut of your choice

For the dressing for the salad

¼ cup olive oil

2 TBS Dijon mustard

2 TBS apple cider vinegar

1 shallot, minced

1 to 2 tsp honey

salt and pepper

Make sure you taste it and adjust to your liking

If you want to make your own blackening seasoning here is what you need to mix together. Any extra can be stored in your pantry in an airtight jar.

2 TBS smoked paprika     1 tsp salt

1 TBS paprika                   1 tsp black pepper

1 TBS onion powder          1 tsp dried thyme

1 tsp dried oregano            1 tsp Cayenne pepper

Make sure you taste the seasoning and adjust to your liking.

Here is what you need to do:

For the dressing, put all the ingredients in a bowl and whisk together or put in a jar and shake.

Rub the Mahi with olive oil and season both sides with the blackening seasoning.  Add some olive oil to a medium high skillet. Cook about 3 minutes a side. If the fish won’t easily flip don’t force it, let it keep cooking until easily flips then you might not have to cook it as long after you flip it.

Combine the salad ingredients into a large glass bowl. Toss in about half the dressing saving the rest to serve at the table. Just be careful not to overdress the salad.

Pile the salad on two plates and top with the Mahi. Serve with the lime/lemon wedges.  Let’s Eat!!