Receta Watermelon Salsa Two Ways: In Fish Tacos and Swordfish Salad

de Monte Mathews

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Ingredientes

not deplete, you can eat swordfish with impunity. That is with one major caveat. Because of its size, swordfish contain more
want to cook both this dish and blackened swordfish again. Or you can, without
any question, buy Chef Prudhomme’s (or any number of his competitors’ ) recipe
in the supermarket spice aisle. Here’s
the recipe for making your own:
Recipe for Paul Prudhomme’s Seasoning Mix for Blackening:
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground white pepper
6 1⁄2"-thick 8-oz. skinless, boneless red drum, black
drum, or red snapper filets
1. Combine paprika,
salt, onion and garlic powders, cayenne, black and white pepper, thyme, and
oregano in a small bowl and set aside.
Now you’re ready to start cooking. The only difference between the recipe as a Taco filling and the
recipe as a main course salad is in the
selection of fish and their preparation.
Everything else remains the same.
Of course in the Salad recipe you switch out the taco for a bed of fresh lettuce. Here’s the recipe:
4 cups diced seedless
watermelon
1/2 small red onion,
finely diced
1/2 cup roughly
chopped fresh cilantro
Juice of 2 limes, plus
lime wedges for serving
1 jalapeno pepper,
seeded and finely diced
1 tablespoon plus 2
teaspoons extra-virgin olive oil, plus more for brushing
1 romaine lettuce
heart, thinly sliced
1 pound skinless wild
striped bass fillets
1 teaspoon chipotle
chile powder
For the Blackened Swordfish Salad:
1 ½ lbs of swordfish
chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush
tablespoons of the juices from the watermelon
aside the fish and when cooled, cut it into 1 inch squares and toss with the watermelon salsa. Plate the salad atop lettuce leaves. I served