Grilled Mahimahi with Grapefruit, Avocado, and Watercress Salad

Ingredients

• 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

Preparation

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.