This balsamic tomato salad is the perfect companion for your Mahi Mahi! Plus, it couldn’t be simpler to make.
What You'll Need
For the Mahi Mahi
Mahi Mahi Fillets
Dried Basil: You can use fresh basil instead if you’d like!
Salt & Pepper
For the Balsamic Tomato Salad
Roma Tomatoes: Slice and dice your tomatoes to desired size.
Salt & Pepper
Balsamic Glaze: This will be used to drizzle over your salad.
HOW TO MAKE A BALSAMIC TOMATO SALAD
- Combine Ingredients: Combine prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl, stirring until well incorporated.
- Add Over Fish: Add a scoop of the salad over each fish fillet.
- Garnish: Grate fresh parmesan cheese over the salad and add a drizzle of balsamic glaze.
- Dry Mahi Mahi: Pat dry the fish fillets and set them on a plate.
- Combine Seasonings: In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper.
- Season Fish: Brush mahi mahi with the oil mixture.
- Heat Skillet: Heat a nonstick pan or a cast iron skillet over medium-high heat.
- Add Oil: When your pan is hot, cover the bottom with olive oil.
- Cook Fish: Add the Mahi Mahi to the pan and cook for 3 to 4 minutes per side, or until set. If possible, use a fish turner to turn them over. It makes it so much easier to flip the fish, or remove a fillet from the cooking pan without tearing the flesh.
- Remove and Serve: Remove fish from the pan, garnish with prepared tomato salad, and serve.
HOW TO MAKE GRILLED MAHI MAHI
- Preheat Grill: Preheat an outdoor grill to medium-high heat; about 425˚F to 450˚F.
- Prepare Fish: Pat dry Mahi Mahi fillets and brush them with prepared seasonings.
- Grease Grill: Brush the grill grates with oil so the fish doesn’t stick.
- Cook: Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook.
- Remove from Heat: Remove your fish fillets from the grill and transfer them to a plate.
- Serve: Plate your Mahi Mahi with prepared salad and serve.