Caribbean Mahi Salad

8 oz golden Italian dressing
1 tbsp plus 1 tsp fresh cilantro
1 lb mahi mahi filets
kosher salt and pepper to taste
6 oz each chopped iceberg cap leaf lettuce and romaine lettuce
8 oz IQF mango halves, sliced
8 oz piquillo peppers, sliced
4 oz thinly sliced red onion
8 oz plantain snack chips

For dressing/marinade: In blender, blend Italian dressing, cilantro; season to taste

For fish: Season fish and lightly coat with dressing. Grill until internal temperature of fish reaches 135 degrees.

For each salad: Combine 1 ½ oz each lettuce, 2 oz mango, 2 ounces piquillo pepper, 1 oz red onion and 1 oz dressing. Top with grilled Mahi Mahi; garnish with 2 oz plantain chips and drizzle with 1 ounce dressing.

Categories: Cooking with Chef Hermann