Healthy Grilled Fish Salad That Actually Tastes Like Summer
Ingredients
- 1½ lbs firm white fish fillets (mahi-mahi, snapper, or cod)
- 2 tablespoons olive oil (for fish)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime (for fish marinade)
- 6 cups romaine lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced into half-moons
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup fresh cilantro leaves
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons fresh lime juice (for dressing)
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Remove fish from the fridge 10 minutes before cooking and pat completely dry with paper towels.
- Mix olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice together. Rub all over both sides of the fish fillets.
- Heat grill or grill pan to medium-high. Lightly oil the grates or pan surface.
- Place fish on the grill and leave untouched for 4–5 minutes until it releases cleanly from the grates.
- Flip once and cook another 3–4 minutes until fish flakes easily with a fork and is opaque throughout. Remove and rest 2 minutes.
- While fish rests, combine romaine, cherry tomatoes, cucumber, red onion, and cilantro in a large bowl.
- Whisk together olive oil, lime juice, honey, minced garlic, salt, and pepper for the dressing. Pour half over the salad and toss gently.
- Break or slice grilled fish into large pieces and lay over the salad. Add avocado slices on top.
- Drizzle remaining dressing over everything and serve immediately while fish is still warm.
Notes
Always pat your fish completely dry before seasoning — wet fish steams on the grill instead of searing, and you'll lose that charred coastal flavor that makes this salad worth eating.