Blackened Mahi Ceasar Salad
Back in the day, when I was in college, I worked at a sports bar called the Gainesville Ale House. During my 3 years there, I waited tables, hostessed, expo’d, and even had a short stint as a prep cook one summer. If you’ve ever worked at a restaurant, especially while in college, then you probably remember eating a lot of your meals there…usually for the sake of convenience and even more so for the employee discount. You really couldn’t beat that employee discount.
One of the meals I ate the most while I worked at the Ale House was the blackened tuna ceasar salad. Sometimes I would switch it up and have blackened grouper or mahi, I loved it and ordered it all the time. This salad here that I made for dinner last night reminded me a lot of those days.
This salad is a perfect dinner salad, especially when we start getting into warmer spring weather, the kind of weather that tends to put us into salad eating mode. It’s not a complicated ‘recipe’, but more so of a great healthy dinner idea or option. It’s a stand by in our home and could easily be made with chicken, steak or shrimp.
I seasoned my fish (by the way, I always have frozen fish in the freezer, it defrosts quickly and is perfect for last minute meals like this one was) with Chef Prudhomme’s Seafood Magic (I prefer to use Blackened Redfish Magic but ran out!). I used my favorite salad dressing of the week for this salad and topped it with a little freshly grated parmesan cheese and lemon pepper seasoning. I would have to say that it definitely hit the spot. Go ahead and throw on some croutons if you so desire.
Blackened Mahi Ceasar Salad
Yield: for 2 salads
- 2 filets of mahi mahi, (if frozen, defrosted)
- blackening seasoning (I prefer Chef Prudhommes Blackened Redfish Magic or Seafood Magic)
- non stick spray
- mixed salad greens of your choice
- lemon pepper seasoning
- your favorite ceasar salad dressing (I prefer Bolthouse Farms)
- freshly grated parmesan cheese, for serving
- croutons, optional
- Preheat a non stick skillet over medium high heat. Pat your fish filets dry with a paper towel and sprinkle liberally with your seasoning. Spray your skillet with non stick spray and place your fish into hot pan. Let it sear and cook for about 5 minutes until bottom of fish starts to blacken cook through. Season other side of fish with seasoning and carefully flip over. Cook for an additional 5-7 minutes until fish becomes flaky (depends on thickness of fish). Be sure not to over cook fish because it will dry out.
- In a bowl, toss greens with salad dressing and croutons, if using. Add your dressed greens to dinner plate and top with freshly grated parmesan cheese, lemon pepper seasoning and fish.