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
  • Nutrition Info
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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


  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.
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