Steakhouse Fish Salad with Blue Cheese
Flaky, pan-seared mahi mahi atop a bed of fresh, seasonal greens with blue cheese is a classic for good reason.
Servings
Produce
Cucumber
1 0.5 Whole
Roma Tomato
6 3 oz
Arugula
3 1.5 oz
Green onion
2 1 oz
Lettuce mix
3 1.5 oz
Green Bell Pepper (Organic)
6 3 oz
Protein & more
Blue Cheese
1 0.5 oz
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Spice mix
Balsamic vinaigrette
Olive oil
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Minced Garlic
1 0.5 Clove
Steakhouse Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Prep ahead (optional)
a. Peel cucumber as desired; ½” dice or coins. b. Leave lettuce mix and arugula whole or chop large leaves bite-sized. c. Trim bell pepper root & seeds; ½” dice. d. Slice cherry tomatoes in half. e. Thinly slice green onion.
Instructions
1
Marinate mahi mahi:
a. In a glass casserole dish, add mahi mahi and steak marinade. Set aside until ready to cook. Don't leave the fish sitting in the marinade for more than 15 minutes.
2
Assemble salad:
a. In large mixing bowl, add lettuce mix (chop large leaves bite-sized), arugula (chop large leaves bite-sized), green onion (thinly slice), cucumber (peel as desired, ½” dice or coins), cherry tomatoes (slice in half), and bell pepper (remove stem & seeds, ½" dice).
b. Add blue cheese crumbles and toss to combine.
3
Cook mahi mahi:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Remove mahi mahi from marinade and add to pan.
b. Cook until golden, about 4 minutes. Flip and cook another 5-6 minutes or until cooked through. Set aside to rest. After resting, chop mahi mahi into ½-1” pieces.
4
Serve:
a. Add balsamic vinaigrette to salad. Toss gently to coat. Divide the salad among plates or bowls and top with strips of chicken.
Chef's notes
For the vegetarians who may be coming to dinner, the marinade and all of the recipe fixin's are perfect for pan-fried or grilled portobello mushrooms.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX