Serves 4
30 min
Fish Tacos With Watermelon Salsa
Recipe GLPRb86b00cda1bd64
Grilled striped bass fillets topped with bright, refreshing watermelon salsa, fresh lettuce, and creamy avocado, all served in warm corn tortillas. This vibrant summer dish combines sweet and savory flavors with a perfect balance of citrus and spice.
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Ingredients
4 cups diced seedless watermelon
1/2 small red onion, finely diced
1/2 cup fresh cilantro, roughly chopped
2 Juice of 2 limes, plus lime wedges for serving
1 jalapeño 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
In a medium bowl, combine the diced watermelon, finely diced red onion, cilantro, lime juice, and jalapeño. Drizzle with 1 tablespoon of olive oil, season with 1/2 teaspoon of kosher salt, and gently toss to combine. Set the salsa aside.
Preheat a grill to high heat. Pat the striped bass fillets dry and season both sides evenly with the chipotle chile powder and 1/2 teaspoon of kosher salt. Drizzle both sides with the remaining 2 teaspoons of olive oil.
Lightly brush the grill grates with olive oil to prevent sticking. Place the seasoned fish fillets on the grill and cook for 4 to 5 minutes per side, until the fish is marked with grill lines and cooked through (internal temperature should reach 145°F). Transfer the cooked fish to a plate and carefully break it into bite-size pieces.
While the fish is cooking, toss the sliced romaine lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of kosher salt.
Warm the corn tortillas directly on the grill for about 30 seconds per side until they are soft and pliable. Fill each warm tortilla with a portion of the grilled fish, a generous spoonful of the watermelon salsa, sliced avocado, and the dressed romaine lettuce. Serve with lime wedges on the side.
