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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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

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

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Fish Tacos With Watermelon Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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