Mahi Mahi Salad with Honey Lime Dressing

This Salad Monday's selection was chosen by my hubby who was a fan of the Caribbean Salad from Chili's.  They took it off the menu a while back but to keep the flavor alive I created a copycat version of the honey lime dressing that gives the salad its signature sweet and tangy taste. I like to pan sear my fish but go ahead and grill the mahi and even the pineapple if you'd like.  Enjoy!

Honey Lime Dressing
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1/2 tablespoon canola oil
1/2 tablespoon sesame oil
Juice of 1/2 lime
Salt & Pepper

Whisk all ingredients together about an hour before serving to allow flavors to blend.

Pan Seared Mahi Mahi


2 mahi mahi filets, skin removed
2 tablespoons canola oil
Salt and pepper
Cajun seasoning (use your favorite seasoning blend if you don't want to add heat)
Juice of 1/2 a lime

Season both sides of the fish with salt, pepper and cajun seasoning.

For a perfectly seared piece of fish, using a stainless steel saute pan will give the best results. To ensure there is no sticking follow these steps:

1.  Heat the pan over medium high heat until very hot, then add oil.
2.  Add mahi to pan.  Do not touch for at least 4 minutes!
3.  Flip fish after 4-5 minutes. If it seems to be sticking let cook another minute and check again.  Once a crust forms the fish will self release.
4.  Repeat on other side until filet is cooked through, about another 4 minutes depending on thickness.  Before removing from the pan squeeze 1/2 a lime over the top.

For the Salad:

Mix butter and red leaf lettuce with pineapple chunks, diced avocado and chopped green onion.  Other possible ingredients could be bacon pieces, garbanzo beans, walnuts or sunflower seeds!  Drizzle with dressing.  Garnish with toasted pita chips.