02-03-2005, 01:35 AM
[size 3]Tropical Mahi-Mahi Salad in a Pita
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[size 3] [li]6 tbsp. Honey mustard [li]2 tbsp. Cider vinegar [li]2 tbsp. Plain yogurt [li]1/2 tsp. Kosher salt [li]1 lb. Mahi Mahi fillets, skin on (3/4 in. thick) [li]3/4 lb. Pickling-size cucumbers, washed and dried [li]2 (10 oz.) Mangoes, diced in 1/2-inch pieces [li]2 c. Radishes, thinly sliced [li]1 c. Cilantro or parsley, minced [li]4 lg. Pita breads, halved and warmed [li]2 c. Onion or spicy sprouts
Preheat the broiler. In a small bowl, mix the honey mustard, vinegar, yogurt, ginger and salt until smooth. Put the Mahi Mahi skin side down on broiler rack and spread 2 tablespoons of the mustard mixture on top; reserve the rest for dressing the salad. Broil the Mahi Mahi 4 to 5 inches from the heat until the fish is just opaque through (approzimately 6-10 minutes). Remove from the oven and let stand while preparing the salad. Halve the small cucumbers lengthwise and slice crosswise 1/8 inch thick. In a large bowl, toss the cucumbers, mangoes, radishes and cilantro. Peel the skin from the Mahi Mahi and break the flesh into chunks. Add the Mahi Mahi to the salad mixture, pour the reserved dressing on top and gently mix. Taste and adjust seasonings. Fill each pita bread half way with sprouts and spoon in the Mahi Mahi salad on top. [/li][/size]
[/size]
[size 3] [li]6 tbsp. Honey mustard [li]2 tbsp. Cider vinegar [li]2 tbsp. Plain yogurt [li]1/2 tsp. Kosher salt [li]1 lb. Mahi Mahi fillets, skin on (3/4 in. thick) [li]3/4 lb. Pickling-size cucumbers, washed and dried [li]2 (10 oz.) Mangoes, diced in 1/2-inch pieces [li]2 c. Radishes, thinly sliced [li]1 c. Cilantro or parsley, minced [li]4 lg. Pita breads, halved and warmed [li]2 c. Onion or spicy sprouts
Preheat the broiler. In a small bowl, mix the honey mustard, vinegar, yogurt, ginger and salt until smooth. Put the Mahi Mahi skin side down on broiler rack and spread 2 tablespoons of the mustard mixture on top; reserve the rest for dressing the salad. Broil the Mahi Mahi 4 to 5 inches from the heat until the fish is just opaque through (approzimately 6-10 minutes). Remove from the oven and let stand while preparing the salad. Halve the small cucumbers lengthwise and slice crosswise 1/8 inch thick. In a large bowl, toss the cucumbers, mangoes, radishes and cilantro. Peel the skin from the Mahi Mahi and break the flesh into chunks. Add the Mahi Mahi to the salad mixture, pour the reserved dressing on top and gently mix. Taste and adjust seasonings. Fill each pita bread half way with sprouts and spoon in the Mahi Mahi salad on top. [/li][/size]