1/2 cucumber, peeled, seeded, diced 1 cup marinated artichoke hearts 3/4 cup finely diced red bell pepper 4 tbsp thin sliced sweet onion 3 cups thinly shredded Romaine lettuce 2 cups arugula 1/4 cup coarsely chopped fresh basil 3 tbsp lemon or lime juice 2 tbsp extra virgin olive or grape seed oil 1/4 tsp kosher salt ground black pepper 1 1/2 lbs mahi-mahi fillet 2 tsp olive oil or grape seed oil
Place cucumber, artichoke hearts, bell pepper, sweet onion, lettuce, mache or arugula and basil in a bowl with the greens on top. Cover with a paper towel and refrigerate.
Combine lemon juice, olive oil, salt and pepper in a small jar. Refrigerate until ready to use. Shake before using.
About 15 minutes before cooking the fish, remove it from the refrigerator and cut into serving pieces. Brush the fish with olive oil and sprinkle with salt and pepper.
Preheat the grill until very hot. Lightly oil grill.
Place fish, flesh side down, on grill and cook 12 minutes per inch of thickness — or until just cooked through. Turn halfway through cooking time.
When the fish is almost finished, toss salad with most of the lemon dressing and divide among plates. Remove fish from grill and remove skin. (It should come off easily.) Place fish on top of salad, but don't toss. Drizzle with remaining lemon dressing and serve immediately.
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