Tropical Mahi-Mahi Salad In A Pita

Recipe Ingredients

6 tablespoons	90ml	Honey mustard
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Plain yogurt
1/2 teaspoon	2.5ml	Kosher salt
1 lb	454g / 16oz	Skin-on mahi-mahi fillet 3/4" thick
3/4 lb	340g / 11oz	Pickling-size cucumbers - skin on,
		Washed, and dried
2		Mangoes - (10 oz ea) - 1/2" diced (2 cups)
2 cups	474ml	Very thinly-sliced radishes
1 cup	16g / 0.6oz	Minced cilantro or parsley
4 cups	948ml	Pita breads - halved and warmed (large)
2 cups	125g / 4.4oz	Onion or spicy sprouts - (abt 3 oz)

Recipe Instructions

Seafood Alternatives: salmon, snapper, grouper, sea bass, swordfish, tuna

Preheat the broiler. In a small bowl, mix the honey mustard, vinegar, yogurt, ginger and salt until smooth.

Put the mahi-mahi skin-side down on broiler rack and spread 2 tablespoons of the mustard mixture on top; reserve the rest for dressing the salad.

Broil the mahimahi 4 to 5 inches from the heat until the fish is just opaque through, 6 to 10 minutes, depending on the thickness. Remove from the oven and let stand while preparing the salad.

Halve the small cucumbers lengthwise and slice crosswise 1/8-inch thick. In a large bowl, toss the cucumbers, mangoes, radishes and cilantro. Peel the skin from the mahi-mahi and break the flesh into chunks. Add the mahi-mahi to the salad mixture, pour the reserved dressing on top and gently mix. Taste and adjust seasonings.

Half-fill each pita bread with sprouts and spoon in the mahi-mahi salad on top.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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