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    Jefferson Adams
    Jefferson Adams

    Grilled Fish Tacos with Watermelon Salsa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos.

    Photo: CC-- Anthony GeorgoffI’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos.

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    Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish.

    Ingredients:

    • 4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.)
    • 2 cups chopped seedless watermelon, chopped
    • 1 teaspoon freshly ground pepper
    • 1 teaspoon salt, divided 3 tablespoons olive oil, divided
    • 2 tablespoons cilantro
    • 1 Persian cucumber, chopped
    • 1 small jalapeño pepper, seeded and minced
    • 2 tablespoons minced red onion
    • 2 tablespoons balsamic vinegar
    • 1 dozen small fresh corn tortillas

    Directions:
    Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt.

    Drizzle with 2 tablespoons olive oil.

    Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center.

    Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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