Grilled Mahimahi with Grapefruit, Avocado, and Watercress Salad
Photo: Quentin Bacon
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Amount per serving
- Calories: 315
- Calories from fat: 40%
- Fat: 14g
- Saturated fat: 2g
- Cholesterol: 125mg
- Sodium: 405mg
- Carbohydrate: 14g
- Fiber: 3g
- Sugars: 12g
- Protein: 33g
- 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
- 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.
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