Published in Our State Magazine July 2015
In a watermelon state of mind… here’s another oldie goldie I did for Our State Magazine a few years ago that never made it here to my blog! A light and refreshing dish that is perfect for brunch, lunch or supper…
You can easily substitute shrimp, scallops or crab for the fish if preferred! The pico is great over grilled chicken or fish too…
Grab a cold beer and enjoy.
This sweet and hot relish is the perfect topping for fresh North Carolina fish tacos. For the best texture, stir together just before serving.
Servings: 4
Ingredients
- 4 cups seedless watermelon, diced
- 1 mango, peeled and diced
- 1 jalapeno, seeded and diced
- ½ cup diced red onion
- juice of 1 lime, plus extra wedges to serve alongside
- 1 teaspoon cumin
- ½ cup cilantro, roughly chopped
- 1 cup ribbon cut romaine lettuce
- for the fish tacos:
- 1 ½ cups boneless, skinless firm white fish
- olive oil
- salt
- pepper
- cumin
- 8 8" corn tortillas
- 1 cup Cojita cheese, crumbled
Instructions
- Combine watermelon, mango, jalapeño, and onion in bowl. Stir in lime juice and cumin. Set aside.
- Preheat an outdoor grill, and lightly oil grill grate. Brush fish with olive oil and season with salt, pepper, and a light dusting of cumin. Lay fillets on grill. Cook about 4 or 5 minutes per side until marked and cooked through. Place the fish into a bowl and break into bite-size pieces.
- Fold cilantro and shredded lettuce into the pico de gallo. Warm tortillas on the grill, then fill with fish. Top the tacos with pico, then scatter with crumbled cheese. Serve with lime wedges.
