Prepare the Pickled Vegetables

  • Apple cider vinegar 215 ml
  • Water, filtered, room temperature 120 ml
  • Honey 1 Tbsp
  • Salt, Kosher 0.5 Tbsp
  • Baby carrots 1.75 cups
  • Red Onion, julienne 1 cup
  • Buffalo Wing Sauce 30 ml

Prepare the Mahi Mahi

  • Mahi mahi, fillet, fresh 1.8 kg
  • Brown Rice Flour 5.75 cups
  • Salt, Kosher 4 Tbsp
  • Garlic Powder 2 Tbsp
  • Buffalo Wing Sauce 360 ml

Assemble the Salad

  1. 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.
  2. 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.
  3. 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.