Photo: Quentin Bacon
Recipe from Real Simple


  • 4 6-ounce pieces mahimahi, skin removed
  • 1 teaspoon plus 2 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
  • 1 grapefruit
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 2 scallions, trimmed and thinly sliced
  • 2 bunches watercress, thick stems removed
  • 1 avocado, cut into chunks


Prep Time:

  1. Heat a grill or grill pan to medium-high.

    Rub the mahimahi with 1 teaspoon of the oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until cooked through and opaque, about 5 minutes per side, depending on the thickness.

    Meanwhile, cut away the peel and white pith of the grapefruit with a knife and slice the fruit into 1/4-inch rounds.

    In a small bowl, combine the remaining oil, lime juice, honey, 1/2 teaspoon salt, 1/8 teaspoon pepper, and scallions.

    Divide the watercress, avocado, and grapefruit among individual plates. Place the mahimahi on top and drizzle with the lime dressing.
Sara Quessenberry,
March 2008

Nutritional Information

  • Calories: 315
  • Calories from fat: 40%
  • Fat: 14g
  • Saturated fat: 2g
  • Cholesterol: 125mg
  • Sodium: 405mg
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sugars: 12g
  • Protein: 33g