We had some left-over Mahi Mahi from the fish tacos we made last night for Taco Tuesday. The Mindful Daddie said he was in the mood for a salad, so I came up with this recipe to make the fish and salad work together! It’s a twist on the classic Chinese Chicken Salad with a dressing so good that it might make you want to lick your salad bowl! The recipe below makes 2 large servings.

Salad Ingredients:

• 4 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• 1 cup shredded carrot
• 2 green onions, thinly sliced
• 1 11-oz. can of mandarin oranges in water, drained
• 1/4 cup cilantro, chopped
• 1/4 cup slivered almonds, toasted

Place all ingredients in a large bowl and mix to combine.

Fish Ingredients:

• 1 large Mahi Mahi filet, patted dry
• 2 cloves garlic, minced or crushed
• 1/2 tsp Himalayan pink salt
• 1/2 tsp ginger, peeled and minced
• 1 tbsp orange juice

Combine garlic, salt, ginger, and orange juice in a smal bowl and brush onto both sides of the fish. Place fish on grill at medium heat, cooking each side for 4 minutes or until the fish flakes easily with a fork. Remove from grill and cut filet into 2 pieces.

Dressing Ingredients:

• 1/3 cup rice vinegar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 tbsp organic extra virgin olive oil
• 1 1/2 tsp toasted sesame oil
• 2 drops dark liquid stevia
• 2 1/2 tsp peanut butter
• 1 1/2 tsp sriracha

Whisk all ingredients together in a small bowl. Pour into a salad dressing container and store in the refrigerator.

To serve, scoop salad into 2 large salad bowls. Dress the salads and top with the Mahi Mahi fillets. Enjoy!