Fish with Watermelon Salsa
Mealthy Tip: The watermelon salsa can be adapted to use whatever melon or fruit is best in season. Try it with mango, citrus, or even berries! It's also delicious with peaches in the summer. For stronger flavor, try this fish preparation with salmon, scallops or shrimp.
⏱️ Prep: 20 min🍳 Cook: 5 min
Nutritionper 100 g›
90
Calories
11g
Protein
4g
Carbs
3.5g
Fat
Ingredients
| 4 cloves | garlic, minced (Fish) | |
| 3 tablespoons | 45 ml | minced fresh parsley |
| 2 tablespoons | 30 ml | extra-virgin olive oil |
| 2 tablespoons | 30 ml | minced fresh mint |
| 1 tablespoon | 15 ml | freshly squeezed lemon juice |
| 1 teaspoon | 5 ml | fresh lemon zest |
| to taste | fine sea salt and freshly ground black pepper | |
| 2 | white fish fillets (tilapia, bass, cod, haddock, etc.) | |
| 2 cups | 480 ml | diced watermelon (Watermelon Salsa) |
| 1 cup | 240 ml | diced plum tomatoes |
| 1/4 | onion, minced | |
| 1/2 | jalapeño pepper, seeded and minced, or more to taste | |
| 2 tablespoons | 30 ml | minced fresh cilantro |
| to taste | salt and freshly ground black pepper | |
| 2 teaspoons | 10 ml | olive oil, or as needed |
Instructions
- Mix garlic, parsley, extra-virgin olive oil, mint, lemon juice, lemon zest, salt, and black pepper together in a bowl; rub gently onto the fish fillets. Set fillets aside to come to room temperature while you make the salsa.
- Stir watermelon, tomatoes, onion, jalapeño pepper, and cilantro together in a bowl; season with salt and black pepper.
- Heat olive oil in a large nonstick skillet over medium heat.
- Cook fish in hot oil until the flesh flakes easily with a fork, 2 to 3 minutes per side.
- Plate the fillets and top with watermelon salsa.