- 4
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 lb. skinless wild striped bass fillets
- 1 teaspoon chipotle chile powder
- 1 romaine lettuce heart -- thinly sliced
- 8 corn tortillas
- 1 avocado -- sliced
Preparation
Step 1
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.
3. 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.
4. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt.
5. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.