This simple meal was inspired by the prettiest-looking produce in the market. Focusing on the salad portion of a meal is the surest way I know to work in my fruits and vegetables. You don't have to use watercress or arugula, though they're both delicious; use whatever lettuces you can find.

Any variety of melon will do. Slice it, dice it or chunk it as you wish. If you're not a fan of halibut or it's just too expensive, use something else instead. Interesting salads paired with simply prepared, portion-controlled proteins are how I lost the weight and how I stay on track.

Serves 4

Ingredients

2/3	cup lime juice
2/3	cup red wine vinegar
2	tablespoons sugar
1/2	small red onion, thinly sliced into rings
1	pound halibut, skinned
	Coarse-grained salt and cracked black pepper
4	cups 1-inch cantaloupe chunks
1	bunch watercress
1	bunch arugula
1	teaspoon extra-virgin olive oil
	Pickled Onions

	Preheat oven to 450°F. In a small bowl, whisk together lime juice, vinegar, and sugar. Pour half of the dressing into a small bowl and set aside. Place onion in a shallow dish, add remaining dressing, and let stand for 30 minutes or overnight..
	Season fish with salt and pepper. Place fish silvery side down in a nonstick pan with an ovenproof handle. Place in the oven on a center rack and bake until fish is cooked through, 12 to 15 minutes. Cut fish into 4 pieces and place 1 piece on each serving dish.
	Place cantaloupe, watercress, and arugula in a large salad bowl. Toss with olive oil and sprinkle with salt. Add reserved dressing and toss to combine. Place some of the dressed salad around fish on each plate and sprinkle a little more salad on top. Garnish with pickled onion rings, if using. Serve immediately.

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