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By Shane Young | June 25, 2014 |
Makes about 3 large servings
Warm and filling yet light at the same time, this amazing salad is my interpretation of a Niçoise. It’s perfect any time of year and has a great balance of a little starch from the potatoes and a lot of protein and good fats from the fist. Mahi mahi is a beautiful and firm white fish. To support sustainable fishing, you want to look for U.S. mahi mahi that is troll/pole caught. Cook the fish, potatoes and string beans the night before so you can assemble and go in the morning.
1 tsp ground fennel
1 tsp ground mustard
1 tsp ground coriander
½ tsp ground cardamom
½ tsp salt
½ tsp pepper
3 tbsp (45 ml) melted coconut oil
1 lb (454 g) mahi mahi
3 small waxy potatoes, like Yukon gold or fingerlings, peeled
1 lb (454 g) thin green string beans
1 tbsp (15 ml) lemon juice
¼ tsp mustard powder
2 tsp red wine vinegar
1 tbsp (30 ml) olive oil
¼ cup (35 g) capers, rinsed
1 large tomato, diced (heirlooms are terrific, like striped German or Brandywine)
2 tbsp (4 g) minced parsley
Salt and pepper to taste
Heat your grill. Combine the fennel, mustard, coriander, cardamom, salt and pepper with the melted coconut oil and make paste. Rub on both sides of the fish and set aside. While the grill is warming up, boil the potatoes for about 20 minutes or until you can just stick a fork through them. Remove from the water with a slotted spoon and set aside. Drop the string beans into the same boiling water and cook until just tender, about 5 to 8 minutes. Remove from heat and place the beans in a large bowl.
When the grill is hot, cook the fish on both sides until done, about 10 minutes total or until the fish is cooked but not dry. Remove from heat.
To make the dressing, combine the lemon juice, mustard powder, red wine vinegar and olive oil. Slice the warm potatoes into 2-inch (5 cm) chunks and place them in the bowl with the string beans. Add the capers and tomatoes. Cube the mahi mahi into 2-inch (5 cm) chunks and add them to the bowl. Drizzle the dressing over the salad and garnish with minced parsley. Salt and pepper to taste.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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