Watercress Salad with Pan-Seared Mahimahi

Ingredients

• 2 1/2 teaspoons extravirgin olive oil, divided
• 2 (6-ounce) mahimahi fillets
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 cups watercress
• 2 cups torn Bibb lettuce
• 1/2 cup chopped yellow tomato
• 1/2 cup chopped red tomato
• 1/4 cup thinly sliced shallots
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard

Preparation

1. 1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes or until browned. Carefully turn fish over; cook 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Remove fish from pan; keep warm.
2. 2. Combine watercress, lettuce, tomatoes, and shallots in a large bowl. Combine vinegars, honey, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; gradually add remaining 1 1/2 teaspoons oil, stirring with a whisk. Pour vinaigrette over lettuce mixture; toss gently to coat. Arrange 2 1/2 cups lettuce mixture on each of 2 plates; top each serving with 1 fillet.