The Recipes

Mahi Mahi with Shaved Carrot Salad

This dish put the amazing oils and vinegars my parents got me for my birthday to great use.  If you haven't visited a local oil and vinegar shop, haven't checked out the Verde Valley Oil Trading Co., or just are in the mood for something more traditional, you can certainly use a regular balsamic and olive oil.  You can also infuse your own vinegar and oil very quickly while the fish cooks over medium low heat.

Mahi Mahi with Shaved Carrot Salad


- 1 fillet of mahi mahi
- 1/4 c. blueberry balsamic vinegar
- 3 T. of olive oil (mine was onion and cilantro infused)
- 1 carrot, peeled and shaved into thin pieces
- 3 spears of purple asparagus, shaved with a carrot peeler
- salt
 - pepper

Preheat the oven to 350 degrees.

Add the 1/4 c. of vinegar to a small saucepan and set the heat at low.

Put the mahi on a cooking sheet or a make-shift pan created out of aluminum foil.  This is what I did to have less clean-up.  Drizzle the mahi with the oil and season liberally with salt and pepper.  Put it in the oven and set the timer to 16 minutes.

In a a bowl, combine the carrots and asparagus.  Drizzle with a little bit more oil and vinegar.  Season with salt and pepper and toss to combine.

When the timer goes off, pour the vinegar reduction over the top, reserving a little bit.  Cook the fish 2-4 minutes longer.

Remove the fish and plate.  Top with the salad and drizzle with the remaining glaze.