Fast Recipe: Mahi-Mahi with Tomato-Lime Salsa on a Bed of Baby Arugula

A salad featuring a grilled piece of fish is a fast, easy, and healthy lunch or dinner for one. With just a few ingredients, each element will shine. Here, the texture of the mahi-mahi, the sweet-sour of the tomatoes and lime, and the spicy bite of the arugula create a wonderful mix of flavors.

Mahi-mahi salad

For one serving, you’ll need:

  • 1 filet mahi-mahi (you could use your any firm fish you enjoy)
  • 2 C baby arugula
  • 1/2 C cherry tomatoes
  • 1/2 shallot, chopped
  • Juice of 1 lime
  • 3 Tbsp extra virgin olive oil

Rinse your fish and then pat it dry. Season it with salt and pepper. Heat up a frying pan over medium heat. Add 1 Tbsp of olive oil. Cook your fish. Tip: Make sure you have a nice golden crust on the bottom half and color 2/3 of the way up the fish before you flip it.

Finish cooking your fish (time will depend on thickness and size of fish filet).

Quarter your cherry tomatoes, and combine with shallots, lime juice, and the remaining olive oil. Add salt and pepper to taste.

Plating tip: Use a shallow bowl. Arrange your arugula in your bowl, creating a small mound. Place the mahi-mahi on the center of the mound, then pour the salsa over them.