Chef Sam Choy’s Bow-tie Mahimahi Salad
“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy
- 1 pound mahimahi, cut into 1-inch dice
- 8 ounces bow-tie pasta, cooked
- 10 ounces frozen peas, thawed
- 1/4 cup red onion, thinly sliced
- 1/2 cup pitted olives, halved
- 2 tomatoes, trimmed and cut into wedges
For the Dressing:
- 1/4 cup mayonnaise
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Heat a sauté pan over high heat. Sear the mahimahi cubes on all sides. This should take about one minute.
Put mayonnaise, lemon zest and juice, cilantro, salt, and pepper in a large bowl and whisk to combine. Add the seared fish, cooked pasta, thawed peas, onions, and olives to the dressing and toss to combine. Arrange tomato wedges on top.
For a family-style presentation, simply put the bowl on the table and watch the food disappear.
Chef Sam Choy’s Bow-tie Mahimahi Salad is the second post in a series dedicated to Sustainable Seafood. Wild mahimahi caught by longline off the U.S. coast is rated a “good alternative” by Seafood Watch. Seafood Watch recommendations consider the fishery, habitat, species, management, and a host of factors that affect each species. The goal is to help sustain wild, diverse and healthy ocean ecosystems that will exist long into the future. Consumers are encouraged to purchase seafood that is fished or farmed in ways that don’t harm the environment.
The first post features Crusted Ahi over Ponzu with Roasted Garlic Tahini, Serrano, Kaffir Lime Shards, Wasabi, Borage here.
Read my interview with the Chef where he talks about sustainability and poke, here.
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