Grilled Mahimahi With Grapefruit Salad

Grilled Mahimahi With Grapefruit Salad
Quentin Bacon
Tart, juicy grapefruit balances out the meaty fish and creamy avocado.


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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1 1/2
pounds
skinless mahimahi, cut into 8 pieces
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, thinly sliced
2
bunches watercress, thick stems removed (about 6 cups)
1
avocado, cut into 1-inch pieces
1
baguette, sliced (optional)

Directions

  1. Heat grill or grill pan to medium-high. Rub the fish with 1 teaspoon of the oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
  2. Grill the fish until opaque throughout, 5 to 6 minutes per side.
  3. Meanwhile, with a knife, cut away the peel and white pith of the grapefruit. Cut the fruit into ¼-inch-thick rounds.
  4. In a small bowl, combine the lime juice, honey, scallions, ½ teaspoon salt, ⅛ teaspoon pepper, and remaining 2 tablespoons of oil.
  5. Divide the mahimahi, watercress, avocado, and grapefruit among bowls and drizzle with the dressing. Serve with the bread, if desired.
Sara Quessenberry
February 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 125 mg
  • Sodium 405 mg
  • Protein 33 g
  • Carbohydrate 14 g
  • Fiber 3 g
  • Sugar 12 g
What does this mean? See Nutrition 101.

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