Blackened Mahi Mahi Salad with Lemon Pepper Vinaigrette


  • 6-8 oz. Mahi Mahi
  • 1 once olive oil
  • 1/2 Tbsp. old bay
  • 2 Tbsp. blackening seasoning

    Lemon Pepper Dijon Vinaigrette

  • 4 oz. olive oil
  • 4 oz. white vinegar
  • 2 oz. brown sugar
  • Juice of one lemon
  • 1/4 tsp. of lemon zest
  • 1 Tbsp. minced red onion
  • 2 oz. Dijon mustard
  • 1 garlic clove, minced
  • Fresh ground pepper to taste

  • Directions

    Blackened Mahi Mahi

    1. In large bowl whisk together well olive oil, blackening seasoning, and old bay, add seafood and marinade in refrigerator for 20-30 minutes.

    2. Sauté in medium skillet over high heat until fish is flaky but not overcooked. Serve atop wild greens and add your choice of curtailments. Chef’s choice would be fresh garden tomatoes, cucumber, red onion, and lemon wedges.

    Lemon Pepper Dijon Vinaigrette

    1. Combine all ingredients and whisk together thoroughly. Will last up to 4-6 weeks if kept well refrigerated.