Buffalo Mahi Mahi Ranch Salad
Crispy mahi mahi fillets are tossed in buffalo wing sauce for bold, zippy flavour. Served over a bed of baby kale with pickled carrots and red onions, tossed in creamy ranch Dressing.
Ingredients
Prepare the Pickled Vegetables
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Apple cider vinegar 215 ml
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Water, filtered, room temperature 120 ml
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Honey 1 Tbsp
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Salt, Kosher 0.5 Tbsp
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Baby carrots 1.75 cups
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Red Onion, julienne 1 cup
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Buffalo Wing Sauce 30 ml
Prepare the Mahi Mahi
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Mahi mahi, fillet, fresh 1.8 kg
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Brown Rice Flour 5.75 cups
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Salt, Kosher 4 Tbsp
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Garlic Powder 2 Tbsp
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Buffalo Wing Sauce 360 ml
Assemble the Salad
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Baby Kale and Spinach Greens 13.5 cups
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Celery Chips, dehydrated 0.5 cup
Preparation
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Prepare the Pickled Vegetables
- Combine vinegar, water, honey, kosher salt and Buffalo wing sauce in a small pot and bring to a boil. Set aside.
- Place carrots and onions in a plastic quart container and pour in the brining solution.
- Refrigerate for 2 hours prior to use.
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Prepare the Mahi Mahi
- Cut mahi mahi fillets into strips, about 40/45 gram each.
- Combine flour with salt and garlic powder, mix well.
- Perform standard breading procedure on fish and fry at 375° F/ 190° C until golden brown. Coat with Buffalo sauce.
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Assemble the Salad
- Toss the greens with Hellmann's® Creamy Ranch Dressing.
- Portion salad onto plates and top with mahi mahi fingers, pickled vegetables and celery chips.