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Judith Hurley's Health Tips

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Recipe courtesy of Fish restaurant

Grilled Mahi Mahi, heirloom tomato salad, sweet lemon vinaigrette


  • 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 tsp. Dijon mustard
  • 2 Tbsp. sugar
  • 6 ounces blended oil
  • 2 Tbsp. chopped parsley
  • Salt & pepper


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.


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.


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!

Fish makes a splash by combining culinary innovation, sleek sophistication and imaginatively astute flavor combinations. Fish is tucked into an intimate 30-seat row house in the charming Graduate Hospital neighborhood— the former home of the legendary Astral Plane. Dinner is served Monday-Sunday, 5pm-close. 1708 Lombard Street, 215.545.9600; www.fishphilly.com

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