Greek Salad with Lemon Oregano Potatoes and Mahi Mahi
Greek Salad with crunchy romaine, tomatoes, cucumber, red onion, feta and olives with a red wine vinaigrette paired with roasted lemon oregano potatoes and seared mahi mahi.
Ingredients
For the Lemon Oregano Potatoes
- 3 gold potatoes, washed, dried & chopped into bite size pieces
- 1 tbsp avocado or olive oil
- 1 lemon, juiced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
For the Greek Salad
- 1 head romaine, washed & chopped
- 1 cucumber, diced
- 1/2 red onion, shaved or sliced thinly
- 3 heirloom tomatoes, chopped
- 1 container feta I used the Israeli, sheep's milk feta from Trader Joe's
- sliced Greek olives, to taste
For the Red Wine Vinaigrette
- 1/2 cup olive or avocado oil
- 1/4 cup red wine vinegar
- 2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1/2 lemon, juiced
For the Mahi Mahi
- 4 thawed fillets mahi mahi (or 1 pound, cut into fourths) I get mine from Trader Joe's frozen section and let thaw for 24 hours before cooking.
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp oregano
- 1 tbsp avocado or olive oil
Instructions
- Preheat oven to 400.
- Start by combining all of the ingredients for the potatoes in a large bowl and mix. Spread evenly on a large baking sheet lined with parchment paper, bake for 40 minutes until golden brown and crispy on the outside.
- While potatoes are roasting, prepare the salad by combining all ingredients in a large bowl and toss with the dressing.
- Heat a skillet over medium heat and pat dry the fillets of mahi mahi. Add oil to the pan and allow to heat for another minute.
- Season fish with salt, pepper, and oregano. Sear in the skillet for about 3 minutes per side.
- Plate by serving salad in a bowl topped with potatoes and mahi mahi.