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Spinach & Stone Fruit Salad with Skewered Mahi Mahi

150 150 Yvonne Tally
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Stone fruit is in full season and the star of the market fruit stands. In this summer recipe I toss them on the grill briefly before serving, caramelizing them just a bit. Doing this brings another layer of flavor and a toasty earthiness to the sweet and tangy fruit. If you would like to skip this step, simply slice the fruit and serve fresh and au naturale – both ways are delicious. This dish is an elegant and simple first course – just half the recipe for a smaller portion. The mahi mahi is a Hawaiian fish that is on the ‘safe fish’ list: it is low in mercury. Its firm texture makes it great for grilling and skewering. This dish is simple, colorful and scrumptiously low-calorie.

Serves 4

  • 24 oz or 4 – 6oz mahi mahi fillets
  • 4 – 6 bamboo skewers
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Big pinch of coarse sea salt and pepper 


  • 1 cup fresh peaches – sliced
  • 1 cup fresh plums – sliced
  • 6 big handfuls of baby spinach
  • 12 small sugar or cherry tomatoes
  • 1/2 of a small red onion – sliced thin
  • ¼ cup cashew halves –


  • juice of 1 lime
  • 1/4 cup sweet rice wine vinegar
  • 1/4 bunch fresh mint – chopped
  • 1 1/2 tablespoons olive oil
  • pinch of coarse sea salt


  1. Cube fish in 1 ½ pieces- about 5 piece per filet. In a bowl large enough to hold the mahi mahi, combine the juice of 1 lemon, olive oil, salt, and pepper. Toss fish and coat evenly. Let rest in marinade for 15 minutes.
  1. Place the dressing ingredients, except the olive oil, in the bottom of your salad bowl. Place all the salad ingredients on top of the dressing ingredients – set aside.
  1. Place on skewer so fish is next to each other but not crowded. Leave enough room at the end of the skewer to hold.
  1. Lightly spray or brush the grill with vegetable oil. Heat grill to medium high.
  1. With the hood down, grill fish on each side for about 4 minutes. Brush the fish with the leftover marinade once on each side during grilling.
  1. Place the sliced fruit on a grill pan or foil poked with holes. Grill on medium high for about 1 minute and then turn. You want to see a caramelization on the flesh. If you leave it too long the fruit will get mushy so be sure you heat is toward the high side of medium high.
  1. Toss salad with olive oil and place on serving dish with the skewered mahi mahi on top.



Yvonne Tally

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