Fish Tacos With Watermelon Salsa

Ingredients

• 1  avocado sliced
• 1 teaspoon chipotle chile powder 
• 8  corn tortillas 
• 0.5 cup cilantro leaves fresh roughly chopped
• 1  jalapeno diced seeded finely
• 2  juice of lime for serving
• 4 servings kosher salt 
• 1 tablespoon olive oil extra-virgin plus more for brushing
• 0.5 small onion diced red finely
• 1  romaine lettuce heart thinly sliced
• 1 pound striped bass fillets wild skinless
• 4 cups watermelon diced seedless

Equipment

• bowl
• grill

Directions

1. Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
2. Preheat a grill to high.
3. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil.
4. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side.
5. Transfer the fish to a plate and break into bite-size pieces.
6. Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce.
7. Serve with lime wedges.
8. Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g
9. Photograph by Antonis Achilleos