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Grilled Mahimahi with Grapefruit, Avocado, and Watercress Salad

Photo: Quentin Bacon
Prep time 20 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 315
  • caloriesfromfat 40 %
  • fat 14 g
  • satfat 2 g
  • cholesterol 125 mg
  • sodium 405 mg
  • carbohydrate 14 g
  • fiber 3 g
  • sugars 12 g
  • protein 33 g

How to Make It

  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.