Recipe by Jeremy Langlois, Houmas House Estate and Gardens, Darrow
This Grilled Redfish with Cucumber-Watermelon Salsa features tender fish and a refreshing salsa with watermelon, cucumber, and jalapeño.
Grilled Redfish with Cucumber-Watermelon Salsa
Makes 4 servings
Ingredients
- 4 (4-ounce) redfish fillets
- 1 teaspoon freshly ground black pepper
- 1 teaspoon table salt, divided
- 3 tablespoons olive oil, divided
- 2 cups chopped seedless watermelon
- ¼ cup chopped pitted kalamata olives
- ½ English cucumber, chopped
- 1 small jalapeño, seeded and minced
- 2 tablespoons minced red onion
- 2 tablespoons white balsamic vinegar
Instructions
- Preheat the grill to medium-high heat (350° to 400°). Season the fillets with black pepper and ½ teaspoon salt, then drizzle with 2 tablespoons of oil. Grill the fillets, covered, until the fish flakes easily with a fork, 3 to 4 minutes per side.
- Meanwhile, in a mixing bowl, combine the chopped watermelon, olives, cucumber, jalapeño, onion, vinegar, remaining ½ teaspoon salt, and remaining 1 tablespoon oil.
- Serve the grilled fish topped with the cucumber-watermelon salsa.
