Rating: 4 stars
24 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
  • 24 Ratings
Sara Quessenberry

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Grill the fish until opaque throughout, 5 to 6 minutes per side.

  • Meanwhile, with a knife, cut away the peel and white pith of the grapefruit. Cut the fruit into ¼-inch-thick rounds.

  • In a small bowl, combine the lime juice, honey, scallions, ½ teaspoon salt, ⅛ teaspoon pepper, and remaining 2 tablespoons of oil.

  • Divide the mahimahi, watercress, avocado, and grapefruit among bowls and drizzle with the dressing. Serve with the bread, if desired.

Nutrition Facts

315 calories; fat 14g; saturated fat 2g; calories from fat 40%; cholesterol 125mg; sodium 405mg; protein 33g; carbohydrates 14g; fiber 3g; sugars 12g.
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