Magnificent Mahi Mahi Salad

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Preparation time: approximately 25 minutes

Servings: 4

This is a delicious salad that has a delightful interplay of sweet and savory flavors.

INGREDIENTS:

1 lb. wild-caught mahi mahi

1 cup broccoli sprouts (or microgreens)

1 bunch broccoli (or use celery root, chopped into chunks)

1 head romaine lettuce

1 cucumber

1 avocado

1 onion

1" fresh ginger

2 tsp. dried basil

2 tsp. dill spice

Macadamia-nut oil (or flaxseed oil)

⅓ cup kimchee or cultured vegetables

INSTRUCTIONS:

Place mahi mahi in a baking pan with 2" water. Add sliced onion, diced ginger, and fresh cut broccoli; sprinkle dill and basil over the top. Cover and bake at 350° F for approximately 15 minutes.

While the fish is baking, prepare the salad: On each plate, arrange romaine lettuce, broccoli sprouts, thinly sliced cucumber, and sliced avocado. Once the fish is cooked, cut it in quarters. Place one quarter of the fish on each plate, along with the cooked broccoli, ginger, and onions. Use a spatula or slotted spoon to drain out the water.

Add ⅓ cup kimchee or cultured vegetables with purple cabbage or carrots to add color and balance the dish with a sour taste.

Drizzle macadamia-nut oil over the salad. Add Herbamare or sea salt to taste, and enjoy!