Watercress Salad with Pan-Seared Mahimahi

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 cups torn bibb lettuce 
• 0.3 teaspoon pepper black divided freshly ground
• 0.5 teaspoon dijon mustard 
• 2.5 teaspoons olive oil extravirgin divided
• 2 teaspoons honey 
• 12 ounce mahimahi fillets 
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt divided
• 0.3 cup shallots thinly sliced
• 0.5 cup tomatoes red chopped
• 2 cups watercress 
• 0.5 cup tomatoes yellow chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper.
3. 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.
4. Remove fish from pan; keep warm.
5. Combine watercress, lettuce, tomatoes, and shallots in a large bowl.
6. 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.
7. 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.