Grilled Fish Tacos with Watermelon Salsa (Gluten-Free)

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.

I’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.