Mahi Mahi Caesar Salad

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So often when I have something at a restaurant that I love, my instinct is to recreate it at home. For the longest time, I’ve eaten caesar salads and never tried making one of my own. Correction: I’ve made many caesar salads at home, but never have I tried putting together my own caesar dressing… until now.

With a lifestyle that involves a shift to lower carb dishes, salads have become a very important player in what I eat. And this Mahi Mahi Caesar Salad is one of my all-time favorites. A simple spice rub on the fish gives the protein in this dish a massive boost of flavor that complements the smokey, tangy flavor of the dressing. And with you being able to use as little or as much of the dressing as you want, this dish is one you can add to your healthy arsenal on a day you want to eat light without compromising on quality.

Mahi Mahi Caesar Salad

(serving size: 2)

For the dressing:

2 smoked sardines

1/3 cup mayonnaise

2 tsp dijon mustard

2 tb grated parmesan cheese

1/4 tsp kosher salt

1/4 tsp cracked black pepper

1 tb white distilled vinegar 

Juice of 1/2 lemon

Combine all of the ingredients in a food processor and blend until smooth. Refrigerate until ready for use.

For the mahi mahi:

1/2 tsp kosher salt

1/2 tsp cracked black pepper

1/2 tsp old bay

1/2 tsp granulated garlic

1/2 tsp smoked paprika

1 tb olive oil

Season the mahi mahi filets on each side with the rub. Heat the olive oil in a pan over medium to medium-high heat. Sear the filets on each side for 3-4 minutes until just cooked through. Loosely tent the pan with aluminum foil to aid in the cooking process.

Bringing it all together:

Romaine lettuce

Caesar dressing

Cooked mahi mahi filets

Parmesan cheese

Crushed red pepper flakes

Cut the romaine and toss with the prepared caesar dressing. Place the dressed lettuce in a bowl along with one mahi mahi filet. Top with additional parmesan cheese and crushed red pepper flakes and enjoy!

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