Grilled Mahi Mahi, Heirloom Tomato Salad, Sweet Lemon Vinaigrette
Recipe By Chef Matt Stollenwerk
With three fish restaurants in Philadelphia and counting, it’s safe to say Chef Matt Stollenwerk knows fish. The salad is just a suggestion — you can play with the ingredients to make use of seasonal ingredients, but stick to the fish recipe for perfect results.
- 2 pounds mahi mahi fillet
- 8 ounces mixed heirloom tomato
- 4 fingerling potatoes
- 2 ears white corn
- 1 shallot, sliced
- 2 ounces lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar
- 6 ounces blended oil
- 2 tablespoons chopped parsley
- Salt and pepper
- 1. Prepare the Salad: To prepare the salad fill a sauce pot with cold water and a little salt, place potatoes in cold water and bring to a simmer until tender. Once tender strain potatoes and set aside to cool. Remove corn from cob and cook over low heat until tender, season with salt and pepper and set aside. Peel and slice potatoes and add to a bowl, add cooled corn, shallots, parsley, and tomatoes sliced in half. Dress the salad with the lemon vinaigrette and toss well to coat all ingredients.
- 2. Prepare the Vinaigrette: For the vinaigrette place lemon juice in a blender with mustard and sugar. With the blender running drizzle in oil until emulsified. Season with salt and pepper.
- 3. Prepare the Mahi Mahi: For the mahi mahi preheat grill to medium. Brush both sides of fish with oil and season with salt and pepper. Place on hot grill approximately 3 minutes per side until fish is medium to medium well. Place some salad in the middle of four serving plates and top with the grilled mahi mahi, enjoy!