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Yield: 8 - 10 servings as an Hors d'Oeuvres
Really easy to do and always a hit at any of my catered events, whether this salad is served on crackers, or as small sandwiches on dinner rolls. You could easily swap out Shrimp, or even Lobster for the Mahi - Mahi.
The Horseradish in this recipe is what makes it different from other seafood salads. Be sure to add plenty.
For a slight change in flavor, I quite often use either a little Malt Vinegar, or a couple of teaspoons of Sweet Pepper Relish, or both. Another variation would include a little bit of soy sauce, then wrap it in rice paper, for a version of Summer Rolls.
Serve this as an Hors d'Oeuvres as I show it on Wasabi / Rice crackers, or, as an Appetizer in small lettuce cups. You can even serve it as a sandwich on small dinner rolls.
1. Prepare the Mahi by first cutting out the blood stripe, then rinsing in cold water, and drying. Coat the Mahi with oil, then rub in a lot of blacken.
2. Place the oil, and butter in a medium / hot frying pan. When the butter is melted and the pan is hot, place the fish into the pan.
Cook until it's done on the first side, testing for doneness by sticking the edge of a spatula in and twisting. Flip the fish over and continue cooking until it's done. About 7 - 10 minutes total, depending upon how thick the fish is, and hot your pan is.
3. When the fish is done, place it on a platter to cool.
4. As the Mahi is cooling, mix up the other ingredients in a bowl. Cut the Mahi into small pieces, and gently fold it into the dressing. Taste the dressing for both horseradish, and lemon, and adjust if it needs it.
I served this on Wasabi Rice Crackers.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
