Fish Tacos with Watermelon Salsa

This is the fish recipe that I tried the other night with the Cilantro Rice (under Side Dishes) and it was amazing!  We especially loved the Watermelon Salsa!  I think it was even better the next day and it was delicious on tortilla chips!  For my boys, I just left the salsa off.  They said the tacos were a little spicy - but they did eat them!

Enjoy!
Kirsten

FISH TACOS WITH WATERMELON SALSA

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 Chile powder
1 romaine lettuce heart, thinly sliced
8 corn tortillas
1 avocado, sliced

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.  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.

3)  Meanwhile, toss the lettuce with 2 tablespoons of the juices from the 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 and cilantro rice (under the "Side Dishes" tab).

NOTES:

~I happened to have some Mahi Mahi in the freezer, so I used that instead.  You can change out the bass for your favorite white fish.

~Make sure you do brush the grill with oil or you'll never get the fish off without breaking it apart!