Further to the fun videos CJ has been posting from our coverage
of Miami’s South Beach Wine and Food fest, I bring
you highlights from our time between chasing Food Network Chefs and
their PR people, from our stay at The National
, Miami Beach.

The National Hotel: 200-ft pool; Aqua Bar &

Built in 1939, the historic Art Deco gem at 1677
Collins Avenue was our soothing home away from chaos, a stone’s
throw from the giant event tents looming on the beach (see photo
To rest our sandy feet and tweet furiously, CJ and I spent the
afternoons poolside, at National hotel’s Aqua Bar &

Sunning and dining area at Aqua Bar & Grill, with SoBe Fest
tent in background.

Silent, with noses to iPhones, only the arrival of the
Grecian Mahi Mahi salad would shake us out of our
zone.  We found this salad on the first of these afternoons,
and stuck with it throughout our stay.  Green, tangy, fresh
and wholesome, it was our daily lifeline between the excruciatingly
rich foie gras sliders and truffled everything we dutifully
ingested at SoBe events.

Surely sitting by the pool made the salad taste better, but I’ve
already made it at home, and am happy to report that it is a
welcomed improvement from my own Greek salad, and will be a staple
on my summer menu. I would never think to use Mahi Mahi in place of
the pedestrian chicken breast on a Greek salad, and now my eyes
have been opened.
Grecian Salad with Mahi Mahi, Aqua Bar & Grill, The
National Hotel, Miami Beach, FL

Yield: 1



1 TBSP garlic, minced

1 TBSP shallots, minced

3 oz. Fresh lemon juice

1 c. E.V.O.

Salt and pepper, to taste


1. Add garlic, shallots and lemon to a mixing bowl, then slowly
add E.V.O.



4 cherry tomatoes

1/3 to 1/2 European cucumber, sliced thinly

1/2 cup Nicoise or Kalamta olives

red onion, sliced thinly to taste

1/2 cup Feta cheese

2 cups of field greens

2 small grilled Mahi Mahi steaks
Pickled hot green peppers to taste


1. Toss all ingredients minus the fish in Grecian vinaigrette
and place in center of the bowl.

2. Add Mahi Mahi steaks on top.

3. Garnish with hot green pickled peppers, flat leaf parsley and
grilled white pita bread. Add Tzatziki dressing on the side.

What do you add to your Greek salad?