Watercress Salad with Pan-Seared Mahimahi

Name: Watercress Salad with Pan-Seared Mahimahi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 473 milliliters torn Bibb lettuce; 0 teaspoons freshly ground black pepper, divided; 1 teaspoons Dijon mustard; 3 teaspoons extravirgin olive oil, divided; 2 teaspoons honey; 340 grams mahimahi fillets; 1 Tbsp red wine vinegar; 0 teaspoons salt, divided; 59 milliliters thinly sliced shallots; 118 milliliters chopped red tomato; 473 milliliters watercress; 118 milliliters chopped yellow tomato

Need a gluten free, dairy free, and primal main course? Watercress Salad with Pan-Seared Mahimahi could be an outstanding recipe to try. One serving contains 243 calories, 34g of protein, and 7g of fat. This recipe serves 2. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato, mahimahi fillets, extravirgin olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.

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Pepper

Fish

Salt

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.

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Fish

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Frying Pan

Remove fish from pan; keep warm.

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Fish

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Frying Pan

Combine watercress, lettuce, tomatoes, and shallots in a large bowl.

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Watercress

Shallot

Tomato

Lettuce

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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.

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Mustard