Blackened Mahi-Mahi on Arugula with Champagne-Horseradish Vinaigrette


This was a great dish that came together on a whim. I am a Trader Joe’s girl so when I ran out of my homemade seasoning I was only to happy to switch it to try out Trader Joe’s BBQ Coffee rub. I don’t regret it. It’s a wonderful find. I’ve used it on my pulled pork on the re-heat and it was absolutely marvelous. So I was not scared to try it here. So thoroughly dry your Mahi-Mahi steaks and rub with BBQ and your choice of salt. Then dust with parmesan and a sprinkle of flour. Fry in olive oil. For the salad mix your choice of veggies or just plain arugula with almonds, pine nuts with manchego (or parmesan) cheese. The dressing is simple but just perfect as many a homemade vinaigrette tends to be; Olive oil, lemon, champagne vinegar, honey, salt and pepper and Annie’s Natural Horseradish Mustard. Enjoy!

Mahi-Mahi Filet

  • Trader Joe’s BBQ Rub & Seasoning with Coffee and Garlic
  • Borsari Original Seasoning Salt (sea salt, garlic, rosemary, basil, black pepper, nutmeg) or Seasoning Salt
  • Parmesan cheese
  • Flour for dusting
  • Olive oil


  • Arugula
  • Almonds
  • Scraps of vegetables (red pepper, kale, carrots, zucchini)
  • Pine Nuts
  • Manchego or Parmesan Cheese


  • 1 part or 1 TBSP Champagne Vinegar
  • 2 parts or 2 TBSPvOlive Oil
  • 1 tsp Dijon Mustard with Horseradish
  • 1/2 Lemon
  • Salt and Pepper
  • Honey



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