Located in Seattle’s Famous Pike Place Market

Olive Oil Poached Mahi Mahi Nicoise

Olive Oil Poached Mahi Mahi Nicoise
  • lunch
  • salad
  • 4 servings
  • 30 minutes


  • Mahi Mahi skinless filets (7 oz per person)
  • ½ lb Green beans (trimmed)
  • 1 pint Cherry tomatoes
  • 1 lb new potaotes
  • 2 eggs – medium-hard boiled (shells peeled)
  • ½ C pitted black olives
  • 2-3 C olive oil (for poaching)
  • 1 sprig thyme

Vinaigrette Ingredients

  • 2 Anchovies fillets
  • 2 T Shallots minced
  • 1 clove garlic minced
  • 1 tsp Dijon mustard thyme
  • ½ C olive oil
  • Salt and Pepper

Vinaigrette Directions

  1. Mash up anchoives to make a paste. Add minced shallot, garlic, thyme and Dijon. Whisk in olive oil. Season with salt and pepper.

Mahi Mahi Poaching Directions

  1. Heat 2-3 C olive oil in sauce pan until approximate 200 degrees F. Add a sprig of thyme and cherry tomatoes. Manage the temperature to ensure it doesn’t get too hot or cold. Cook tomatoes for 10 minutes. Remove with slotted spot. Add Mahi Mahi to cook for 10-11 minutes at a 200 degree temperature. Remove with slotted spoon. Set aside to cool.

Vegetable Directions

  1. Bring a pot of water to a boil. Salt water and add new potatoes to cook for approximately 10 minutes or until a fork passes through easily. Remove with a slotted spoon. Bring water back to a boil and add green beans. Cook for 2-3 minutes. Remove with slotted spoon and place beans in an ice water bath. Slice the new potatoes in half and toss them and the green beans in the dressing.

To Serve

  1. Serve the salad with halved hard boiled egg, poached tomatoes, green beans, potatoes, and black olives. Tear the Mahi Mahi up and serve on top. Season with sea salt and fresh black pepper.

Recipe by Chef Liz McCune of Eat Seattle.

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