Pan-Fried Fish with Watermelon Salsa
- 4 garlic cloves, minced
- 3 tablespoons minced fresh parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh mint leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest
- fine sea salt and freshly ground black pepper to taste
- 2 white fish (tilapia, bass, cod, haddock, etc.) fillets
- Watermelon Salsa
- 2 cups diced watermelon
- 1 cup diced plum tomatoes
- ¼ onion, minced
- ½ jalapeño pepper, seeded and minced, or more to taste
- 2 tablespoons minced fresh cilantro
- salt and freshly ground black pepper to taste
- 2 teaspoons olive oil, or as needed
- Mix garlic, parsley, olive oil, mint, lemon juice, lemon zest, and salt and pepper together in a bowl; rub gently onto the fish fillets. Set fillets aside to come to room temperature while you make the salsa.
- Stir watermelon, tomatoes, onion, jalapeno, and cilantro together in a bowl; season with salt and pepper.
- Heat olive oil in a large nonstick skillet over medium heat.
- Cook fish in hot oil until the flesh flakes easily with a fork, 2 to 3 minutes per side.
- Plate the fillets and top with watermelon to serve.
The watermelon salsa can be adapted to use whatever melon or fruit is best in season. Try it with mango, citrus, or even berries! It's also delicious with peaches in the summer. For stronger flavor, try this fish preparation with salmon, scallops or shrimp.
What others are saying
Bernardo de la Vega says:
I really enjoyed this recipe, the seasoning on the fish was very good and the watermelon salsa was superb. If you have a thicker piece of fish I recommend slicing it in half so its nice and thin for easy cooking. I used wild cod, but I am a big fan of sea bass so will use that next time.
Caro Hodgin says:
I really, really loved this watermelon salsa. Like the other reviewers said, just remember to keep an eye on your fish and cook it according to how thick it is - it might need more than 3 minutes, it might need less! This marinade made the fish incredibly flavorful - I used really high quality swordfish, but I can see how this marinade and salsa duo would also make any ole inexpensive piece of white fish sing.
Annie Chambers Myott says:
Loved this recipe. I am not a big fan of super spicy foods so was worried about the jalepeno in the watermlon salsa but it just added flavor! I did end up one of the thicker pieces of my fish about 6 minutes per side to ensure it was cooked through. My husband absolutely loved this dish and raved about the flavor. Perfect for a summer night. Nice and light!
Queen Foodie says:
Really wanted to love this and I almost did. 4 out of 5 is still good 👌🏽 I just would have added fresh lime juice to the salsa 🍉
Erica Schaefer says:
I adapted this recipe and did a mango salsa instead of watermelon, and paired it with cod. We did the fish on the grill with superb results. I definitely would make this again.