Spice-Rubbed Fish with Watermelon Salsa
Zesty and aromatic, this spice-rubbed fish finds its perfect counterpart in a crisp, refreshing watermelon salsa. Designed for effortless preparation, the packets can be cooked on the grill or in the oven.
Ingrédients
- 2 cup diced seedless watermelon · 1/4 inch
- 1/4 small red onion · finely diced
- 2 tbsp fresh cilantro · roughly chopped
- 1 lime · juiced
- 1/2 jalapeno pepper · seeded and finely diced
- 1 tbsp olive oil
- 4 boneless skinless fish filets · 6 oz each
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cayenne pepper
- 1/4 tsp ground oregano
- 1/8 tsp black pepper
- 1/2 lime · juiced
- 4 tsp olive oil
- 4 heavy-duty aluminum foil · 12 x 18 inches
- lime wedges · for serving
Préparation
- 1
Combine the watermelon, red onion, cilantro, lime juice, jalapeno, and olive oil in a bowl; refrigerate for at least 20 minutes before serving.
- 2
Mix the smoked paprika, kosher salt, onion powder, garlic powder, cayenne, oregano, and black pepper in a small bowl. Squeeze lime juice over the fish filets and coat them evenly with the spice blend.
- 3
Place each seasoned filet in the center of a large sheet of heavy-duty foil. Drizzle each portion with 1 teaspoon of olive oil.
- 4
Fold the foil ends and sides together tightly to seal the packets, ensuring there is enough headspace for steam to circulate.
- 5
For grilling: Place packets on a preheated medium-high grill or over a campfire grate for 10 to 12 minutes.
- 6
For oven baking: Preheat the oven to 230°C. Arrange the packets on a baking sheet and cook for 12 to 15 minutes.
- 7
Allow the packets to rest for 5 minutes before opening. Top each filet with the chilled watermelon salsa and serve with lime wedges.