- Makes: 2 servings
- Serving Size: 3 ounces cooked fish and 2 1/2 cups cabbage mixture each
- Start to Finish: 30 mins
Maple Mahi Mahi Salad
cup frozen shelled sweet soybeans (edamame)
ounces fresh or frozen skinless mahi mahi fillets
tablespoons pure maple syrup
tablespoon balsamic vinegar
tablespoon finely chopped onion
tablespoon honey mustard
teaspoons olive oil
teaspoon black pepper
cups coarsely shredded napa cabbage
cup fresh snow peas pods, trimmed and halved crosswise
tablespoons snipped dried cherries
tablespoons sliced almonds, toasted
- 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.
Nutrition Facts (Maple Mahi Mahi Salad)
- Per serving:
- 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