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Grilled Mahimahi With Grapefruit Salad

Grilled Mahimahi With Grapefruit Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2008

Nutritional Information

  • Per Serving
  • Calories 315Calories From Fat 40%
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 125mg
  • Sodium 405mg
  • Protein 33g
  • Carbohydrate 14g
  • Fiber 3g
  • Sugar 12g
What does this mean? See Nutrition 101 .

Quick Tip

This citrusy salad is also delicious with salmon in place of the mahimahi. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.