Mahi-Mahi with Avocado-Melon Salsa & Vegetable Gratin

Makes 4 servings

• 1 small avocado, diced
• 1 cup 1/3-inch cubes cantaloupe
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 3/4 teaspoon grated lime peel
• 4 - 6-ounce mahi-mahi fillets (each about 1 inch thick)
• 1 tablespoon olive oil
• 3 tablespoons Jamaican jerk seasoning

Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.
Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Squash and Tomato Gratin

Makes 4 servings
• 1 cup coarse fresh breadcrumbs
• 1/3 cup grated Parmesan
• 4 tablespoons olive oil
• Kosher salt
• Freshly ground pepper
• 1 sliced large tomato
• 2 thinly sliced large summer squash

Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

Nutrition Information
• Calories267
• Carbohydrates12 g (4%)
• Fat10 g (16%)
• Protein33 g (66%)
• Saturated Fat2 g (8%)
• Sodium162 mg (7%)
• Polyunsaturated Fat1 g
• Fiber4 g (14%)
• Monounsaturated Fat6 g
• Cholesterol124 mg (41%)

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