Mustard & Dill Crusted Mahi & Onion Soup Salad

August 29th, 2012  |  Family Dinner, From the Sea, Salads  |  0 Comments

This meal was the very first that my husband cooked for me when we first started dating.   I was apprehensive when I saw the yellow mustard going into the fish sauce and subsequently began searching for an escape route when I saw the package of dried onion soup mix being sprinkled over the lettuce.  Was this guy for real?  We actually ended up in our first ever "disagreement" over the yellow mustard---I mean, couldn't he use Dijon at the very least if he was going to use mustard?   He politely asked me to sit down and be quiet until dinner was served.  So I did.

It was the first time {and maybe the only time come to think of it} that he was right....  The fish was absolutely delish!  And the salad....holy moly!!  I don't know who ever came up with the idea of sprinkling a soup mix over salad {hubby's mom most likely} but it is downright out of this world.  It is probably our most favorite salad, and not just because it is so darn easy {meaning little to no chopping of a bazillion ingredients, which I happen to loathe}.

Sometimes when we are short on time, I will just grab a rotisserie chicken from the market and shred it over the salad and maybe add in some hard-boiled eggs.  Dinner in a jiffy!

I love this dinner because it is so simple and uses minimal ingredients.  If you don't have fresh dill or chives, by all means use dried herbs.  If you don't have YELLOW mustard, use Dijon.  I have actually always wanted to try it with Dijon, but out of respect for my husband I will not.  If you do, let me know how it turns out!

 

Ingredients:

1 1/2 lbs of fresh mahi mahi {dorado}
kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon fresh chopped dill
1 tablespoon chopped fresh chives

Directions:

In a small bowl, mix together mayonnaise, mustard, dill and chives; set aside.

Sprinkle mahi fillets with salt and pepper.  Using a basting brush or spoon, spread mustard-dill mixture over both sides of the fish.

In a large skillet set over medium-high heat, add the olive oil.  When olive oil is hot, add the mahi fillets.  Cook on each side for about 2-3 minutes, depending on the thickness of your fish.

Serve with a simple salad or over a bed of rice.

 

Onion Soup Salad

Ingredients:

1/4 cup grapeseed oil {or extra virgin olive oil}
2-3 cloves of fresh garlic, peeled and smashed
1 head {or package} of chopped lettuce
1/2 package of Lipton onion soup mix
1 or 2 avocadoes, chopped

Directions:

In a small bowl, add the smashed garlic cloves to the oil and allow to sit for at least 15 minutes.

Pile your lettuce into a salad bowl and top with chopped avocado.  Sprinkle 1/2 package of onion soup mix over the lettuce and avocados.

Drizzle the garlic infused oil over the salad and toss to combine.  Prepare to be amazed at how incredibly delicious this salad is!

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