Warm Mahi Mahi Salad
Ingredients:
2 pounds mahi mahi or other firm white fish such as snapper, cod or halibut
2 cups fresh arugula
3 cups cooked small white navy beans
3 large Roma tomatoes, diced
1/3 cup extra virgin olive oil
18 small onions, roasted
2 whole heads garlic, roasted
1 tbsp. capers
1/2 tsp. finely chopped lemon zest
1/2 cup toasted chopped macadamia nuts (garnish)
1/3 cup finely chopped parsley
Sea salt and ground pepper to taste
Method:
1. To roast the garlic slice about 1/4 inch from the top, rub with olive oil and wrap in heavy foil. Bake at 325F for about 45 minutes or until the garlic is soft and golden brown in color. When cool, peel the garlic and set the cloves aside.
2. To caramelize the small onion, blanch them in boiling water for about 3 minutes, the skin will slip off easily. Heat a cast iron fry pan to medium heat, add about 2 tablespoons olive oil, toss in the peeled onions and sauté on medium heat until they brown, about 10 minutes. Shake the pan every few minutes.
3. Brush the fish with a little olive oil, broil or pan fry the fish until it is cooked through. The fish will flake when cooked, about 6 - 8 minutes. Set aside.
4. In a bowl, combine the arugula, beans, tomatoes, olive oil, roasted garlic cloves & onions, capers, lemon zest, and parsley. Stir to combine. Season with sea salt & pepper.
5. To serve place a generous portion of the bean mixture on the plate, top with the fish and garnish with the toasted macadamia nuts.
Serve warm or cold.
