Ingredients:
1 1/2 pounds Mahi Mahi fillets
1 Fennel bulb thinly sliced (about 1 cup)
1 cup of sliced red cabbage
1 cup thinly sliced red onion
1 orange (juice and segments)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Juice of 1 lime
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/4 cup all-purpose flour
1/4 cup chopped, pitted black olives
1 thinly sliced jalapeño
1 tablespoon olive oil
Kosher salt, to taste
Pepper, to taste
Salad Directions:
Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Set aside to serve with the fish.
Salsa Directions:
Combine the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper in a bowl. Combine well and set aside to serve with mahi mahi.
Fish Directions:
Preheat grill to medium-high (400 – 450 F)
Season fish with salt and pepper
Place fish (diagonally to get grill marks) on hot grill and cook for about 5 minutes (or until the fish easily lifts of the grill with a spatula)
Flip fish and reduce heat to medium
Cook an additional 4 – 5 minutes.
To plate: Add the salad to the plate. Place the fish on top of the salad and place desired amount of salsa on top of fish.