Friday, July 19, 2013

pan-fried mahi-mahi with honey grapefruit dressing

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!

pan-fried mahi-mahi with honey grapefruit dressing 
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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

  1. Heat pan on medium-high.
  2. 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.
  3. Cut the grapefruit in half. Take one half of the grapefruit and juice it (you should get roughly 4-5 tablespoons of juice.
  4. Take the remaining half of the grapefruit and remove the peel and pith. Cube the grapefruit into 1-inch cubes. Set aside.
  5. 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.
  6. Pan-fry the fish until opaque throughout, roughly 5 to 6 minutes per side. 
  7. Evenly divide the salad greens, cucumbers and grapefruit chunks onto two places and top with the mahi-mahi fillets. Drizzle with dressing.
yields: 2 servings

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