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Coleslaw with Grilled Mahi Mahi and Artichoke
Serves 2

Coleslaw with Grilled Mahi Mahi and Artichoke


The day I bought the Mahi Mahi, I saw a spectacular curly cabbage at the farmers market. I salivated over the idea of pickled capers, onions and homemade mayonnaise transforming it into crunchy coleslaw.


Add capers, chopped red onion and a little hot sauce to homemade mayonnaise and it becomes fabulous coleslaw dressing.


½# grilled Mahi Mahi cut into two portions and sliced
1 cooked, fresh artichoke heart, sliced into 8 pieces
1 fresh, ripe tomato, sliced and cut into halves
For Coleslaw:
1 small fresh green or curly cabbage, core removed and shredded
½ cup finely chopped red onion
¼ cup finely chopped fresh dill or Italian parsley
¾ cup homemade mayonnaise
¼ cup capers, drained
Hot sauce or chili paste to taste


1.  Put cabbage in bowl and toss with ¼ cup red onion.

2.  Add remaining onion, herb and capers to mayonnaise. Add hot sauce or chili paste to taste.

3.  Put ½ cup+ over cabbage and toss until all greens are coated with dressing.

4.  Divide coleslaw between two chilled salad plates. Place sliced Mahi Mahi over slaw and arrange artichoke slices and tomato slices around the fish. Spread remaining dressing over fish and serve immediately.

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