Gulf Mahi Mahi and Heirloom Tomato Salad

Gulf Mahi Mahi and Heirloom Tomato Salad Serves 2 By Chef Trent Bissell, Whole Foods Market

2-5oz. Alabama Gulf Fish Fillets (we used Mahi Mahi)
1 pint heirloom cherry tomatoes, halved
1/4 cup kalamata olives, chopped
1 T. Chopped flat-leaf parsley
1 oz. crumbled feta
1/4 red onion, julienned
1 oz. red wine vinegar
2 oz. extra virgin olive oil

Heat grill pan or skillet to medium high heat. Cook fish about 4 minutes a side. Meanwhile, combine next 5 ingredients in a medium bowl. Whisk together vinegar and oil and combine with salad mixture. Serve fish atop salad and enjoy!

GDA Cooking - August 8, 2012