There is an oceanside restaurant in Cocoa Beach that serves up a delightful key lime Mahi salad. It is really three dishes of deliciousness served on the same plate and for lack of a better term labeled a salad, but there is lettuce, so it counts. If you are close to cocoa beach give Long Doggers of Cocoa Beach a try. If you cannot get there try this copycat version. Both are zesty bowls of yum!
Let’s start by mixing up the three dishes we need to get to the salad. I’m just playing with you. There are three distinct items in the salad, but it really is not as complicated as I am making it sound. You can even buy most of the ingredients from your neighborhood grocery, but I prefer to make mine fresh.
What you will need:
Corn & Black Bean Salsa:
You can pick this up in the deli section or try this homemade version. Drain and rinse 1 can black beans, transferring them to a medium bowl. Add 2 cups fresh or thawed frozen corn. Finely chop 3 plum tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs and add to bowl. Add the juice of 2 limes (more or less depending on taste), 1 tablespoon adobo sauce, and 1 teaspoon salt. Combine well and set aside.
Note: When working with citrus always go slow and easy. I like to cut the lime into fourths and squeeze one quarter at a time into the dish tasting after each addition. That allows me to control the amount of citrus flavor. You do not want a dish that says, “Wow, that’s citrusy!” Rather one that has a nice rounded flavor of citrus.
Pico de Gallo:
Dice 3 plum tomatoes, 1/4 cup yellow onion, 2 fresh sprigs of cilantro, and 1/2 jalapeno pepper. Mince 1 garlic clove. Transfer ingredients to mixing bowl. Squeeze the juice from 1/2 a lime on top. Combine well and set aside.
Prepare the Mahi:
Squeeze the juice from 2 key limes over 1 Mahi fillet. Sprinkle with fresh ground black pepper. Bake in a preheated 425°F oven for 25 minutes.
On a serving plate, spoon 2 cups mixed greens onto the center of the plate. Spoon 1/4 of the corn and black bean salsa on one side of the plate. Spoon 1/4 of the Pico de Gallo on the other side of the plate. Place one of the Mahi fillets on top. Serve with avocado key lime dressing on the side.
Avocado Key Lime Dressing:
In a blender or food processor combine 1 peeled, pitted, avocado, 1/2 cup sour cream, 2 tablespoons lime juice, 2 tablespoons olive oil, 2 tablespoons water, 1-2 cloves minced garlic, 1-2 sprigs fresh cilantro,1 teaspoon Anche chile pepper, a dash of cumin, and some salt and pepper to taste. Blend or pulse until smooth.
The lime combined with a southwestern flair will put a smile on your face and have you dreaming of sandy beaches in no time. I hope you like it. – Ella💙