- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 600 g mahi mahi filets
- Watercress Salad:
- 4 tsp
- Compliments Red Wine Vinegar
- 20 mL
- 4 tsp
- olive oil
- 20 mL
- 1 tsp
- Compliments Natural Liquid Pure Honey
- 5 mL
- 4 cups
- loosely packed watercress
- 1000 mL
- Tomato Sauce:
- 1 tsp
- olive oil
- 5 mL
- 2
- shallots, finely chopped
- 1 pint
- sweet cherry or grape tomatoes, halved
- ¼ cup
- pitted and halved kalamata olives
- 60 mL
- 1
- garlic clove, minced
- ¼ cup
- chopped parsley
- 60 mL
- ½ tsp
- Compliments Red Wine Vinegar
- 2 mL
- ½ tsp
- Compliments Natural Liquid Pure Honey (optional)
- 2 mL
Method
Step 1
Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.
Step 2
Tomato Sauce: Heat a large frying pan over medium heat. Add oil, then shallots. Cook, stirring occasionally, until shallots are tender, 3 to 5 min. Add tomatoes, olives and garlic. Cook, stirring often, until tomatoes just start to break down into a light sauce, 3 to 4 min. Stir in parsley, vinegar and honey, if desired. Season with salt and pepper. Set aside.
Step 3
Preheat your grill at medium-high heat, 400 to 450°F (205 to 232°C). Clean and oil the grates. Season the mahi mahi with salt and grill for 2 min. Rotate 90 degrees to create perfect cross hatch grill marks and cook another 2 min.
Step 4
Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 70°C (158°F).
Step 5
Watercress Salad: Meanwhile, whisk vinegar, oil and honey in a large bowl. Season with salt. Add watercress. Toss to coat.
Step 6
Top mahi mahi with tomato sauce. Serve with watercress salad on the side.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 240
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 2 g
- Sugar:
- 6 g
- Cholesterol:
- 110 mg
- Protein:
- 30 g
- Sodium:
- 280 mg
