Fish Tacos with Watermelon Salsa
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 chili powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced
Directions:
Watermelon salsa: Combine 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 fish on both sides with the chili powder and 1/2 teaspoon salt; drizzle both sides with remaining 2 teaspoons olive oil. Brush 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 lettuce with 2 tablespoons of the juices from 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.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
1 comment
I really enjoy all these tid-bits of information you share with us. I look forward to what you will inform us with next time you post! Thank you, I learn so much.
Leave a Comment