Fish Tacos With Watermelon Salsa (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 cups diced seedless watermelon |
1/2 small red onion, finely diced |
1/2 cup roughly chopped fresh cilantro |
juice of 2 limes, plus lime wedges for serving |
1 jalapeno pepper, seeded and finely diced |
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing |
kosher salt |
1 pound skinless wild striped bass fillets |
1 teaspoon chipotle chile powder |
1 romaine lettuce heart, thinly sliced |
8 corn tortillas |
1 avocado, sliced |
Directions:
1. Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
2. Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
3. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
4. Photograph by Antonis Achilleos
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