Tuesday's Cupboard—Blackened Mahi Mahi with Radish & Cucumber Salad

So good!  Lots of chopping, but worth it 

Adapted from Weight Watchers Recipes Online, 2015_423 ratings of 4.5 stars (out of 5 stars)


Blackened Mahi Mahi with
Radish & Cucumber

  • Olive-oil PAM
  • 1-1/2 lbs. defrosted mahi mahi boneless, skinless filets (also good with tilapia or albacore tuna)
  • 3 T. blackening spice rub
  • 5 medium red radishes, cleaned, sliced in half & chopped into 1/2" pieces
  • 1/2 of a Japanese cucumber, chopped into 1/2" pieces
  • 1 medium red & 1 medium yellow bell pepper, chopped into 1/2" pieces
  • 3 medium green onions (about 1/2 cup)
  • 2 T. cilantro, cleaned & roughly chopped
  • 1 avocado, chopped
  • 2 T. lime juice
  • 1 tsp. olive oil
  • 1/4 to 1/2 tsp. kosher salt to taste 
  • 1/4 tsp. cracked black pepper
  • 1/2 tsp. Italian herb mix

Make It!
  1. Spray a large nonstick skillet with PAM.  
  2. Coat fish with blackening spice rub & sauté on medium heat until fish flakes with a fork, about 4 minutes per side.  Serve fish alongside salad on the plate.
The Salad
  1. Slice each radish in half, then slice each half into 1/2" moon-shaped pieces.  Cut up all other veggies into 1/2" pieces.    
  2. In a medium bowl, combine chopped radishes, cucumber, bell peppers, green onions & fresh cilantro.
  3. In a 1-cup glass measuring cup, whisk together lime juice, olive oil, salt & freshly ground pepper.  Whisk in 1/2 tsp. Italian herb mix to season the vinaigrette.  Adjust seasonings to taste. 
**  For extra yumminess, serve the fish over a 1/2-cup of hot basmati rice  **

A perfect Springtime supper!

Yellow & red bell peppers, avos, green onions, radishes,
cucumber & fresh cilantro tossed in a simple lime vinaigrette

I use Safeway's frozen fish filets (albacore, tilapia or mahi mahi)

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