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
- 1/4 onion, minced
- 1/2 to 1 jalapeño pepper, deseeded and minced
- 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 the herb paste gently onto the filets and allow to rest at room temperature while you make the salsa. Mix the 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 until the flesh flakes easily with a fork, 2 to 3 minutes per side. Serve immediately with the watermelon salsa.
The watermelon salsa can be adapted to use whatever melon or fruit you have available to you in-season. Try it with mango!
What others are saying
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 🍉
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.
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.
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!