(with Balsamic, Lime & Herb Emulsification)
Just made this salad recently and wanted to post the recipe for future reference. The combination of the fresh herbs, Dorado and steamed green beans in this salad created a perfect proportion of flavor and tecture. The salad is also very healthy and can be added to any limited caloric diet. Less dressing can be used to reduce calories even further.
Ingredients:
1 Filet fresh Dorado (dolphin, mahi mahi)
2 cups Baby Spinach
1 cup fresh green beans
Red Onion (optional)
Roma Tomatoes (optional)
1/4 cup Balsamic Vinegar
1/2 cup Olive Oil
1/4 cup Fresh Lime Juice
3 large cloved Garlic
Fresh Basil
Fresh Oregano
Salt/Pepper
How To:
Add handful of chopped Basic, Oregano and 3 cloves garlic to food processor; add 2 Tbsp olive oil and 1 Tbsp fresh lime juice with pinch salt and pepper. Process until emulsified. Set 1 Tbsp of processed mixture aside and add remainder of mixture to ziplock bag and add fish filet.
Preheat grill on high and add mesquite chips for full flavor. When hot, add fish to oiled grill and grill on both sides until done (5 minutes).
While fish is grilling, prepare green beans by either steaming or boiling them until al dente. Cut into thirds or halfs (bite sized pieces) and set aside.
Add spinach to metal mixing bowl and add julienned tomotoes and onion; add green beans add salt and pepper.
In plastic bottle or food processor, add oil and vinegar as well as saved herb marinade mixture and blend or shake until fully emulsified. Add dressing to salad and toss well to coat evenly. Transfer to chilled serving bowl.
Top salad with Dorado filet. Enjoy with buttered cornbread.
Serves 1
Posted by Brandon 
