Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.
They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.
And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.
Start with Meyer lemon confit rind (cut on an angle), sliced scallion, and whole Italian parsley leaves.
Add pitted sliced Kalamata olives, cannellini beans, a drizzle of olive oil and a squeeze of lemon juice.
Season with salt and pepper, then toss gently.
Place salad on plates, and top with your perfectly grilled fish.
Mildly sweet with a firm texture, we are fans of rich juicy smoky grilled mahi mahi. And this salad, a “Perfect Complement To Your Grilled Fish” would be fabulous with swordfish or halibut as well. The fish is garnished with strips of Meyer lemon confit and a sprinkle of crushed red chile to give it an extra little kick.
Wishing a very Happy Father’s Day to my brother Don,
Super-Dad to Stone (8) and Jett (6),
and to all the Foodie Fathers out there!
P.S. Don’t forget to enter the celebratory COOKBOOK GIVEAWAY now through June 23rd here!