- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon chopped garlic
- 1/4 cup peeled, seeded, and chopped canned or fresh tomatoes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup packed chopped assorted fresh herbs, such as basil, chives, dill, tarragon, and parsley
- 4 mahimahi fillets (5 to 6 ounces each)
- 1 tablespoon Creole Seasoning
- 2 tablespoons olive oil
- 1/8 head white cabbage (about 4 ounces), cored and thinly sliced
- 1/4 small head red cabbage (about 4 ounces), cored and thinly sliced
- 2 cups thinly sliced red onions
- 4 medium-size carrots (about 8 ounces), julienned or cut on a mandoline with a shredder blade
- 1 medium-size zucchini (about 6 ounces), julienned or cut on a mandoline with the shredder blade
- 1 medium-size yellow squash (about 6 ounces), julienned or cut on a mandoline with a shredder blade
- 1/3 cup water
- Make the vinaigrette. Combine the olive oil, vinegar, honey, garlic, tomatoes, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the herbs in a medium-size mixing bowl and whisk to blend well. Store in an airtight container in the refrigerator for at least 8 hours or as long as 24 hours. Bring to room temperature before using.
- Season the fillets with the Creole seasoning. In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the fillets and sear until they are lightly golden and flake easily with a fork, 5 to 6 minutes on each side. Transfer to a warm platter.
- Heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Add the white cabbage, red cabbage, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring a few times, for 2 minutes. Add the onions and cook, stirring a few times, for 2 minutes. Add the carrots and cook, stirring a few times, for 2 minutes. Add the zucchini, yellow squash, and water and cook, stirring, for 2 minutes until crisp. Remove from the heat.
- To serve, divide the vegetable mixture equally among four plates, place a fillet on each portion, and drizzle about 1/4 cup of the vinaigrette over each.
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