Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions
- Total:
- 35 min
- Prep:
- 20 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
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
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.
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