Maple Mahi Mahi Salad
Cook edamame according to package directions; drain. Set aside to cool.
Preheat broiler. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into two portions. Measure thickness of fish; set aside.
For dressing, in a small bowl whisk together maple syrup, vinegar, onion, honey mustard, oil, salt, and pepper.
Remove 2 tablespoons of the dressing and brush on all sides of the fish pieces.
Place fish on the unheated greased rack of a broiler pan. Broil 4 inches from heat until
fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Meanwhile, in a large bowl combine napa cabbage, snow pea pods, and cooked edamame. Pour the remaining dressing over cabbage mixture; toss to coat. To serve, divide cabbage mixture between two serving plates. Sprinkle with cherries and almonds. Top with fish.
(Maple Mahi Mahi Salad)
359 kcal cal.,
11 g fat (
1 g sat. fat,
2 g polyunsaturated fat,
6 g monounsatured fat),
83 mg chol.,
313 mg sodium,
37 g carb.,
6 g fiber,
24 g sugar,
30 g pro. Percent Daily Values are based on a 2,000 calorie diet