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I love summer. As far as I can remember, this is one of my favorite times of the year.
I love the long daylight hours, the smell of dusk when the garden revives itself from the heat under the summer sun. I love its colors, the sun ripened berries and the crisp vegetables that taste glorious only at this time of year. If it could be this way year round I would be happy!
In the kitchen the counters are packed with summer produce from the market’s and vegetables with dirt still clinging to them right out of the garden. It is times like these that become an impromptu moment of creativity.
With a simple recipe such as this, requires care in finding the freshest ingredients. I wanted this recipe to have the perfect blackberries to accompany the rich nature of mahi mahi, and the sweetest, cucumbers right off of the vine.
What would be more perfect than freshly clipped micro greens to sprinkle over the fish. I adore these tender little pickings; with a steady supply they find themselves everywhere and in just about every recipe. And I can always count on taking a few steps outside to grab a few plucks herbs from the kitchen garden.
This is summer! It is all about seasonally curated edibles. With such abundance, everything is bursting with bounty. Every kitchen garden, every herb pot and market stand. This is what makes summer so special.
Who wouldn’t want to enjoy every fresh herb, every tender berry and every bit of sunshine?
Thank you Sonia for having me as a guest on your site! This post can be seen here and there is much more so take a look around!
Mahi Mahi, Blackberry-Cucumber Salad with a Grapefruit Vinaigrette
1 large grapefruit, reserve 1 teaspoon of zest
4 small mahi mahi fillets
2 tablespoons grape seed oil
1/3 cup cucumber, diced
½ cup blackberries, halved
1 handful of micro greens
2 Tablespoons small whole opal basil leaves
2 Tablespoons small whole Thai basil leaves
a few sprigs of chervil [optional]
2 Tablespoons avocado oil or grape seed oil
2 Tablespoons grapefruit vinegar or grapefruit juice
1 teaspoon grape fruit zest
½ teaspoon grainy mustard
¼ teaspoon crushed chilies or piment d’espelette
¼ teaspoon sea salt
¼ – ½ teaspoon sugar [to taste] [omit if using grapefruit vinegar]
freshly ground black pepper to taste
1. Marinate fish with the juice from the grapefruit for 10 minutes.
2. Discard marinade and place the fish filets on a parchment lined baking pan. Coat with grape seed oil.
2. Season with sea salt and freshly ground black pepper.
3. Roast in a 350°F oven for 10-15 minutes or until fish flakes easily with a fork.
Alternatively, grill the mahi mahi.
4. Meanwhile whisk together the vinaigrette ingredients except the oil in a bowl.
5. Slowly drizzle oil in while whisking vigorously until emulsified.
6. Place fish on a serving platter and garnish with blackberries, cucumbers, micro greens and herbs. Drizzle with vinaigrette.