Recipe courtesy of Kathleen Daelemans

Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions

Name: Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
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

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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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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.