2 cups of seedless watermelon diced
1 cup of baby spinach finely shredded
½ medium cucumber (about 1 cup) diced
1/3 cup (about ½ bunch) of cilantro finely chopped
5 basil leaves, finely sliced
1 avocado, diced
1 tbs. Annie’s lite raspberry vinaigrette
½ lime, juiced
3 medium sized (approx. 100g each) mahi mahi fillets
1-2 tbs of Kona Coast Island Teriyaki Sauce
1.) Prepare the watermelon salad by lightly tossing all the ingredients together. Refrigerate before serving.
2.) Lightly score the mahi mahi fillets and place (skin side down first if it has skin) on a lightly sprayed non- stick fry pan.
3.) Cook mahi mahi on medium heat on each side for a few minutes and then drizzle with the sauce as it continues to cook- when using Kona Coast sauce do not marinate fish beforehand as the outside will begin to burn before the inside of the fish is cooked.
4.) Continue basting with the sauce until the fish is cooked and turns golden. Leave to rest for a few minutes before serving.
5.) Place the mahi mahi on top of the watermelon salsa and serve with lime wedges.
Calories per serve: 280 calories per serve; 10 grams of fat; 1 gram sat fat; 5 g fiber; 21.5 g carbs; 11 g sugar (naturally occurring); 26 g protein