When I was browsing through my Food Network magazine(July/August 2012 edition) (this magazine is amazing, people!), I came across a recipe for Fish Tacos with Watermelon Salsa....and I did a double take! Fish tacos was enough to get me to stop, but watermelon salsa??? In all of my born days I don't recall ever coming across a recipe for that! Therefore, I dog-eared the page and vowed to try it very soon!
Fast forward 2 weeks to this evening.
We just happen to have 3 watermelons on our hands right now. Well, really 2 because we ate part of one last night and almost finished it up with the salsa. Watermelons are just plain good this summer!!! I thought that it was the perfect excuse to make the tacos. They were pretty good but honestly, I would have changed a few things. Like....SALT. It definitely needed more salt! You can follow the recipe just like I did, but have a salt shaker on hand. Seriously. I left out the jalapeno pepper in the salsa, simply because I have some people in my family that are very tender-mouthed. Myself included - to an extent. :) I also pan-sauteed the fish and taco shells instead of grilling them. I just wasn't in the mood to take the time to set my grill up since I was in a bit of a time crunch. It still turned out good, but was missing the "grilled flavor" that it deserved. At the end, instead of serving with lime wedges, I zested some of a lime over top before serving. Also, I didn't do this, but I would like to recommend that if you aren't really a fan of corn tortillas (I found out tonight that I am not), swap them for flour tortillas and I bet it will turn out just fine! If someone does this please comment on this post and let me know!
Now, without further ado, I will give you the recipe (thanks to FN) and pictures (thanks to my sister)! The only part that doesn't have pictures is the salsa. I put it together on my lunch break today and didn't think to snap pictures!
Happy eating,
~HB~ Fish Tacos With Watermelon Salsa
- 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
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.
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.
Fill tortillas with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
fish lettuce
avocado watermelon salsa
Warm the tortillas on the grill.
Fill tortillas with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
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