Spice-Rubbed Fish with Watermelon Salsa

• DS2 cup diced seedless watermelon · 1/4 inch
• SR1/4 small red onion · finely diced
• FC2 tbsp fresh cilantro · roughly chopped
• L1 lime · juiced
• JP1/2 jalapeno pepper · seeded and finely diced
• OO1 tbsp olive oil
• BS4 boneless skinless fish filets · 6 oz each
• SP1 tsp smoked paprika
• KS1 tsp kosher salt
• OP1/2 tsp onion powder
• GP1/2 tsp garlic powder
• GC1/2 tsp ground cayenne pepper
• GO1/4 tsp ground oregano
• BP1/8 tsp black pepper
• L1/2 lime · juiced
• OO4 tsp olive oil
• HA4 heavy-duty aluminum foil · 12 x 18 inches
• LWlime wedges · for serving

Préparation

1. 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. 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. 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. 4

   Fold the foil ends and sides together tightly to seal the packets, ensuring there is enough headspace for steam to circulate.

5. 5

   For grilling: Place packets on a preheated medium-high grill or over a campfire grate for 10 to 12 minutes.

6. 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. 7

   Allow the packets to rest for 5 minutes before opening. Top each filet with the chilled watermelon salsa and serve with lime wedges.