A light dish that’s great for a summer night. Mahi mahi is seared until flaky and served over a fresh bean salad of cannellini beans, green beans, and tomatoes in a tangy onion-cilantro vinaigrette.
fillets mahi mahi
white wine vinegar
Bring a pot of salted water to a boil. Halve the green beans. Halve the tomato, seed it and chop into small cubes. Mince the cilantro. Chop 3 tablespoons of onion as finely as possible. Drain and rinse the beans. TIP: If you have a food processor, you can finely chop the cilantro and onion together. Slowly add the vinegar and 2 tablespoons olive oil while pulsing.
When the water is boiling, add the green beans to the pot. Cook for 2-3 minutes, until crisp-tender. Drain and rinse with cold water. Meanwhile, combine the onion and cilantro in a bowl with the vinegar. If you chopped them in a food processor, you can add the vinegar and oil while pulsing. Taste and season with salt and pepper.
Add the green beans, beans, and tomato to the dressing. Toss and set aside in the fridge. Taste and season with salt and pepper.
Heat 1 tablespoon olive oil in a non-stick pan over medium-high heat. Season the fish fillets with salt and pepper. Once the pan is hot, place the cod fillets in the pan. Sear the fish for 3-4 minutes on each side, until golden brown on the outside and flaky and translucent inside.