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
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
49m Easy 98%
CLASS
21m Easy 100%
CLASS
24m Easy 98%
CLASS

9m Easy 100%
CLASS
2m Easy 95%
CLASS
18m Easy 98%
CLASS