Mahi Mahi with Watercress and Arugula Salad with Melon and Pickled Onions
Prep Time:  20 minutes
Cook Time:  15 minutes

Ingredients:

2/3	cup lime juice
2/3	cup red wine vinegar
2	tablespoons sugar
1	small red onion, thinly sliced into rings
12	ounces mahi mahi fillet, or any firm white fish with 1-inch thick fillets
	Coarse grained salt and cracked black pepper
1	teaspoon extra-virgin olive oil
1	bunch watercress, cleaned and torn into bite-size pieces
1	bunch arugula, cleaned and torn into bite size pieces
4	cups melon, cut into 1-inch chunk

	Preheat oven to 450 degrees F.
	In a small bowl whisk together lime, vinegar and sugar. Pour 1/2 of the dressing in a small container and set aside. Place onions in a shallow dish, add remaining dressing, and let stand 30 minutes or overnight.
	Season fish with salt and pepper and drizzle with 1 teaspoon of the olive oil. Place the fish, skin side down, in a non-stick pan with an oven proof handle. Bake until fish is cooked through, about 12 to 15 minutes. Cut fish into 4 pieces and place 1 piece on each serving dish.
	Place watercress, arugula and melon in a large salad bowl. Toss with the remaining 1 teaspoon extra-virgin olive oil and sprinkle with salt. Add reserved dressing. Toss to combine. Divide dressed greens and melon among plates. Garnish with pickled onion rings.

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