Keeping a couple of marinated salads in the fridge, makes it very easy top come up with a tasty and quick dish anytime.
This time, I’ve used my colorful mustard marinated grilled pepper salad, as a bed for pan-grilled Mahi Mahi, the Hawaiian name for a firm and lean white fish, which requires only a few minutes of cooking. I chose to pan-grill the fish with a small amount of oil, and finish the cooking with a dab of butter, and some of the mustard marinade from the pepper salad.
The results exceeded my expectations: the fish was buttery and moist, and paired beautifully with the grilled peppers. The mustard marinade enhanced its natural sweetish flavor, while the mustard and mild acidity of the vinegar balanced the flavors further.
This tasty dish is perfect for serving as an appetizer for dinner, or as a light lunch. Try it and enjoy.
The pepper salad:
Makes: 5 cups
Prep time: 10 minutes
Roasting time: 25 minutes
Marinating time: 2 hours minimum and up to 1 week
4 large bell peppers, in different colors
2 Tbs Dijon mustard
2 Tbs cider vinegar
¼ cup water
1 tsp salt
1 tsp sugar (or honey)
- Preheat the oven to 380F (195C). Line a large sheet pan with baking paper. Cut the peppers into quarters. Remove the seeds and white membrane and place in the pan, skin side up.
- Roast for about 25 minutes, or until the skin starts to blacken. When ready, transfer into a bowl and cover it (to let the peppers sweat and make for easier peeling of the skin).
- Meanwhile, mix in a large bowl the mustard, vinegar, water, salt and sugar.
- Peel the peppers skins and cut into medium strips. Add into the bowl with the mustard marinade and mix well.
- Transfer to an airtight container, cover and keep in the fridge for a minimum of two hours and up to a week.
The Mahi Mahi:
Prep time: 5 minutes
Cooking time: 10 minutes
2 5oz (140 grams) skinless boneless Mahi Mahi fillets, at room temperature
¼ tsp salt
Dash freshly ground four peppers mix
2 tsp oil
2 Tbs butter
3 Tbs mustard marinade (from above)
1 cup mustard pepper salad (from above)
- Sprinkle the fish with salt and pepper.
- Preheat a grill pan over high heat, until heated through. Lower the heat to medium-high and brush with the oil.
- Add the fish, skin side up, and cook for 3 minutes. Flip the fillets over and cook for 3 minutes.
- Add the butter on top, and let it melt. Pour on the mustard marinade, and cook for 1-2 minutes longer.
- Arrange ½ cup of the pepper salad on each serving plate, and place the cooked fish on top. Swirl the butter/marinade in the pan, and pour over the fish. Serve immediately.