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Ingredients
2 cups watermelon, seeded and finely diced
½ cup yellow bell pepper, seeded and finely diced
2 tablespoons red onion, chopped
1 tablespoon jalapeño, seeded and minced
2 tablespoons salt
½ cup fresh lime juice
1 tablespoon cilantro, chopped
Pinch of cayenne pepper, if desired
3 tablespoons extra virgin olive oil
4 watermelon wedges, without rind, about 1 inch thick and about 5 inches long
Salt
pepper
2 pounds of halibut fillets
Nutritional analysis per serving (4 servings)
33 grams carbs; 111 milligrams cholesterol; 423 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 1512 milligrams sodium; 45 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make salsa, combine first eight ingredients in large bowl and set aside.
- Step 2
Heat grill or grill pan on high. Using about 2 tablespoons of the oil, lightly coat watermelon wedges and sprinkle with salt and pepper. Grill the watermelon about 4 minutes per side to create slight caramelization and grill marks. Remove.
- Step 3
Rub salt, pepper and the rest of the oil on fish. Lower heat to medium and grill fillets until center is just opaque, 2 to 4 minutes per side. Garnish fish with salsa; serve with grilled watermelon “steaks.”
Private Notes