A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. For the pico de gallo: 4 cups seedless watermelon, diced 1 mango, peeled and diced 1 jalapeño, seeded and diced ½ cup red onion, diced Juice of

Rosemary and Goat Cheese Strata

Yield: 4 servings. For the pico de gallo: 4 cups seedless watermelon, diced 1 mango, peeled and diced 1 jalapeño, seeded and diced ½ cup red onion, diced Juice of

Grilled Fish Tacos with Watermelon Pico de Gallo

watermelon pico de gallo

Yield: 4 servings.

For the pico de gallo:
4 cups seedless watermelon, diced
1 mango, peeled and diced
1 jalapeño, seeded and diced
½ cup red onion, diced
Juice of 1 lime, plus extra wedges to serve alongside
1 teaspoon cumin
½ cup cilantro, roughly chopped
1 cup romaine lettuce, sliced into ribbons

For the fish tacos:
1½ pounds boneless, skinless, firm white fish
Olive oil
Salt
Pepper
Cumin
8 (8-inch) corn tortillas
1 cup Cotija cheese, crumbled

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.

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This story was published on Jul 30, 2015

Wendy Perry

Wendy Perry is a recipe developer, personal chef, and Franklin County native.