1 pound mahi mahi 2 large handfuls of gourmet salad greens 2 scallions, chopped 1/4 red bell pepper, sliced into 1-1/2" pieces 1/2 cup red seedless grapes, cut in half lengthwise 1/2 fresh lemon Salt and pepper 1 Tablespoon balsamic vinegar 4 Tablespoons olive oil 2 Tablespoons hazelnuts, toasted, skinned and chopped
Heat a medium skillet to medium-high. Add 1 tablespoon olive oil and heat until hot.
Sprinkle mahi mahi with salt and pepper and add to skillet. Cook quickly on both sides until nicely browned and cooked through, about 2 minutes per side. Splash each side with lemon juice. Remove from pan.
In a large bowl combine salad greens, scallions, bell pepper and grapes.
In a small bowl whisk together vinegar and 3 tablespoons olive oil; season with salt and pepper. Add dressing to greens and toss well.
Place greens on individual plates and top with fish filet. Sprinkle with hazelnuts and serve.