Buffalo Mahi Mahi Ranch Salad
Crispy mahi mahi fillets are tossed in buffalo wing sauce for bold, zippy flavor. Served over a bed of baby kale with pickled carrots and red onions, tossed in Hellmann's Ranch Dressing.
Ingredients per serving
Prepare the Pickled Vegetables
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Apple cider vinegar 8.0 oz
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Water, filtered 4.0 oz
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Honey 1.0 Tbsp
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Kosher salt 0.5 Tbsp
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Buffalo Wing Sauce 1.0 oz
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Baby carrots 0.5 lb
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Red onion, julienned 0.25 lb
Prepare the Mahi Mahi
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Mahi mahi, fillet, fresh 3.0 lbs
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Brown Rice Flour 2.0 lbs
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Kosher salt 4.0 Tbsp
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Garlic powder 2.0 Tbsp
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Buffalo Wing Sauce 12.0 oz
Assemble the Salad
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Baby Kale and Spinach Greens 2.0 lbs
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Celery Chips, dehydrated 0.25 lb
Preparation
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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.
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Prepare the Mahi Mahi
- Cut mahi mahi fillets into strips, about 1.5 oz each.
- Combine flour with salt and garlic powder, mix well.
- Perform standard breading procedure on fish and fry at 375° F until golden brown. Coat with Buffalo sauce.
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Assemble the Salad
- Toss the greens with Hellmann's® Ranch.
- Portion salad onto plates and top with mahi mahi fingers, pickled vegetables and celery chips.
