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Prepare the Pickled Vegetables

  • Apple cider vinegar 240 ml
  • Water, filtered, room temperature 120 ml
  • Honey 15 ml
  • Salt, Kosher 9 g
  • Buffalo Wing Sauce 30 ml
  • Baby carrots 225 g
  • Red Onion, julienne 115 g

Prepare the Mahi Mahi

  • Mahi mahi, fillet, fresh 1.4 kg
  • Brown Rice Flour 900 g
  • Salt, Kosher 70 g
  • Garlic powder 19 g
  • 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 30/40 gram each.
    • Combine flour with salt and garlic powder, mix well.
    • Perform standard breading procedure on fish and fry at 190° C until golden brown. Coat with Buffalo sauce.
  3. Assemble the Salad

    • Toss the greens with Hellmann's® Classic Ranch Dressing.
    • Portion salad onto plates and top with mahi mahi fingers, pickled vegetables and celery chips.