Watercress Salad With Pan-Seared Mahimahi Recipe

Name: Watercress Salad With Pan-Seared Mahimahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Watercress Salad With Pan-Seared Mahimahi falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watercress Salad With Pan-Seared Mahimahi

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