Fish Tacos With Watermelon Salsa
Stuff grilled fish, fresh watermelon salsa and sliced avocado in corn tortillas for an easy, best-of-summer meal that's ready in 30 minutes.
Dovetailing Tips: Use the remaining 4 cups of cut up watermelon in todays Fish Tacos.
|4 cups||diced seedless watermelons|
|1/2||small red onion, finely diced|
|1/2 cup||roughly chopped fresh cilantro|
|juice of 2 lime, 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|
|1 pound||skinless wild striped bass fillets|
|1 teaspoon||chipotle chile powder|
|1||romaine lettuce heart, thinly sliced|
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.
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.
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.
Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g