Fish Salad {Chipotle Dressing}

American, Salads | 08/06/2015 | By

Fish salad ingredients

Ingredients for fish salad

Grouper - Fresh Fillet

Fresh fish like this grouper



Fresh fish salad with chipotle dressing

Fresh fish salad with chipotle dressing


Summer Fish Salad with Chipotle Dressing

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This is a healthier version of my fresh grouper tacos. Shrimp work really well in this recipe and of course, you can use other firm-fleshed fish. Such a refreshing combination for a summer salad!



For the fish salad:
1/2 lb flaky white fish filets like grouper or mahi-mahi – I used grouper in this recipe (shrimp work really well also)
3 tbsp clarified butter (ghee) – I prefer it to butter as the protein that normally burns at high temperatures, is removed
Pinch of salt
1/2 a mango, finely diced
1/2 an avocado finely diced
1/2 a red onion, very finely diced
3 tbsp cilantro, chopped
12 finely diced grape tomatoes or 1 medium tomato with seeds removed and diced
1/2 lime, juiced
1/2 tsp salt

For the chipotle dressing:
1/3 cup good mayonnaise like Duke’s or make your own (recipe here)
3 tbsp sour cream
1 tsp chopped chipotle in adobo sauce or if you prefer a milder sauce, just use the juice/adobo sauce
2 tbsp chopped cilantro
Juice from 1/2 a lime

Make the chipotle crema first by combining all of the ingredients and set aside
Put together all the ingredients for the mango avocado salsa (see notes) and set aside also
Dice the grouper into about 1 inch long pieces
Heat the ghee/clarified butter (preferably in a non-stick pan) and cook the grouper pieces in batches (you want to fry the fish, not boil it)
When just done, drain on kitchen paper
Combine all the salad ingredients and top with dressing as much or as little as you want!

You can fry the fish fillet whole but I prefer to fry the pieces and get a little more crunch in each bite but careful not to dry out the fish. You want moist chunks.
Don’t make the salsa too ahead of time or your avocado will brown.

© 2014-2015 Caroline’s Family Kitchen and


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