Recipe courtesy of Kathleen Daelemans
Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions
This is great with any kind of melon — especially watermelon
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 234.4 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.2 grams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 1.7 grams
- Protein
- 18.2 grams
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 234.4 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1.2 grams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 1.7 grams
- Protein
- 18.2 grams
Ingredients
2/3 cup lime juice
2/3 cup red wine vinegar
2 tablespoons sugar
1 small red onion, thinly sliced into rings
12 ounces mahi mahi fillet, or any firm white fish with 1-inch thick fillets
Coarse grained salt and cracked black pepper
1 teaspoon extra-virgin olive oil, plus 1 teaspoon
1 bunch watercress, cleaned and torn into bite-size pieces
1 bunch arugula, cleaned and torn into bite size pieces
4 cups melon, cut into 1-inch chunks
Directions
- Preheat oven to 450 degrees F.
- In a small bowl whisk together lime, vinegar and sugar. Pour 1/2 of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing, and let stand 30 minutes or overnight.
- Season fish with salt and pepper and drizzle with 1 teaspoon of the olive oil. Place the fish, skin side down, in a non-stick pan with an oven proof handle. Bake until fish is cooked through, about 12 to 15 minutes. Cut fish into 4 pieces and place 1 piece on each serving dish.
- Place watercress, arugula and melon in a large salad bowl. Toss with the remaining 1 teaspoon extra-virgin olive oil and sprinkle with salt. Add reserved dressing. Toss to combine. Divide dressed greens and melon among plates. Garnish with pickled onion rings.
