Garlic Herb-Crusted Local Mahi-Mahi over Middle Eastern Fattoush Salad

Tim Nickey, executive chef at Lucky Shuck Oyster Bar & Taphouse in Jupiter, shares his go-to recipe

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Garlic Herb-Crusted Local Mahi-Mahi over Middle Eastern Fattoush Salad by chef Tim Nickey, Photo by Benjamin Rusnak
Photo by Benjamin Rusnak

Garlic Herb Crust:

1 cup panko breadcrumbs

2 tbsp. minced Thai basil

1 tbsp. minced garlic

Salt to taste

Chili Mayo:

1/2 cup mayonnaise

2 tbsp. sambal chili paste

To prepare the mahi-mahi: Season the mahi filets with salt. Brush one side of the mahi with chili mayo, then spread the garlic herb crust on top of the mayo so it sticks to the fish. Spray a sheet tray with nonstick pan spray or olive oil. Place the crusted mahi filets on the sheet tray, crust side up, and bake in a preheated convection oven at 400 degrees for 7 minutes or until the fish is cooked through.

Fattoush:

1/4 bunch parsley, chopped

1/4 bunch cilantro, chopped

4 cups organic romaine lettuce, chopped

1 cup baby heirloom tomatoes, cut in half

1 cup European cucumber, skin off, chopped

1 medium red onion, chopped

4 scallions, sliced thin

15 fresh mint leaves, chopped

1/2 cup feta cheese, cut into cubes

1/2 cup watermelon radish, peeled and shaved paper thin

1 cup toasted pita chips

To prepare the fattoush salad: In a large bowl, combine all ingredients. Just before serving, add the dressing and gently toss together.

Dressing:

3/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

2 tsp. sumac

Salt to taste

To prepare the dressing: Combine all ingredients in a blender or small bowl and blend together well.

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