This recipe for chili-rubbed fish with a fresh watermelon and green apple salsa is the perfect light dish for summertime.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
Watermelon Salsa
1cupfinely diced seeded watermelon
½cupfinely diced green apple
1tablespoonchopped cilantro
1tablespoonlime juice
1teaspoonfinely diced seeded jalapenoadd more or less to change spice level
⅛teaspoonKosher salt
Chili Rubbed Fish
4filets of mild, sturdy white fish, such as lingcod or halibutabout 5 oz. each
2teaspoonolive oil
2tablespoonbrown sugar
2teaspoonchili powder spice blend
½teaspoonground cumin
¼teaspooncayenneoptional, omit for less spice
2teaspoonKosher salt
¼tsp freshly cracked black pepper
Instructions
Preheat the oven to 425 degrees Farenheit.
While oven is preheating, make the watermelon salsa by combining all ingredients in a mixing bowl. Taste and add more jalapeno if more heat is desired.
Pat each fish filet dry with a paper towel and place fish on a baking sheet lined with parchment. Brush each filet with olive oil. In a small bowl, combine all spices. Evenly coat each filet with spice rub all over.
Bake fish for 10-12 minutes, or until fish is fully cooked and flakes when a fork is slightly inserted and twisted.
Serve fish with watermelon salsa on top. Dish is great served with your favorite grain, such as quinoa.
Notes
See above for information regarding the type of fish to buy.