Mahi Mahi Paired with Watercress & Arugula Salad Featuring Melon and Pickled Onion
Recipe adapted from: Kathleen Daelemans
Difficulty: Simple
Serves: 4
Nutrition per Serving: 234.4 calories, 8g total fat, 1.2g saturated fat, 23g carbohydrates, 1.7g fiber, 18.2g protein
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
This refreshing dish is delicious with any melon variety, and works especially well with watermelon.
Ingredients
- 2/3 cup freshly squeezed lime juice
- 2/3 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1 small red onion, sliced into thin rings
- 12 ounces mahi mahi fillet, or any sturdy white fish, cut into 1-inch-thick pieces
- Coarse salt and cracked black pepper, to taste
- 1 teaspoon extra-virgin olive oil, plus an additional 1 teaspoon
- 1 bunch watercress, thoroughly cleaned and torn into bite-sized pieces
- 1 bunch arugula, washed and divided into pieces
- 4 cups melon, cubed into 1-inch pieces
Instructions
- Preheat your oven to 450F (232C).
- Whisk together the lime juice, red wine vinegar, and sugar in a small bowl. Transfer half of the dressing to a small container and reserve. Place the onion rings in a shallow bowl, pour the remaining dressing over them, and marinate for at least 30 minutes (or overnight for a stronger pickle).
- Season the fish with salt and pepper and rub with 1 teaspoon of olive oil. Place the fish, skin side down, in an oven-safe nonstick skillet and bake until cooked through, about 1215 minutes. Divide the cooked fish into four portions and place one portion on each plate.
- In a large salad bowl, combine the watercress, arugula, and melon cubes. Drizzle with the remaining teaspoon of olive oil, season with a pinch of salt, and toss gently. Add the reserved dressing and toss again to coat evenly. Divide the dressed salad among the plates alongside the fish, and top each serving with pickled onion rings.
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