Fish Tacos with Watermelon Salsa

Hot summer weather begs for lighter food and different combinations of ingredients. With fruit in abundance, it seems a shame not us find new ways to use it. Watermelon is a traditional summer fruit that is easy to find and relatively cheap (considering the amount of fruit from one melon). Of course, these days NOTHING is cheap. I sent my DH (dear husband) to the grocery store for 2 items and he came home declaring that there needs to be a checkout lane for those folks needing to apply for a loan to pay for their groceries. He doesn't go to the grocery store often, obviously! But, I digress....

Try combining a mild fish like Talipia with watermelon salsa in these Fish Tacos. It's a nice light taste and very colorful. Add slaw or oven roasted potatoes and you've got a meal. I like to have the salsa leftover to serve with chips, so sometimes I double the salsa recipe. Cook the fish on a grill or in a skillet. Either way, a good rule of thumb for cooking fish is 10 minutes cooking time per 1-inch of thickness. Easy way to chop cilantro or parsley: wash and place in a small glass (I use a small juice glass). Use kitchen scissors and hold them perpendicular to the countertop. Cut down into the glass and you will chop without making a mess! You'll be surprised at how easy this recipe is to prepare and your family just might find a new favorite!

Fish Tacos with Watermelon Salsa
4 cups diced watermelon, remove seeds!
1/2 cup chopped red onion (or Vidalia when in season)
1/2 cup chopped fresh cilantro
2 limes, juiced
1 jalapeno pepper, seeded and finely diced (or as much as you like!)
1/2 teaspoon salt
Combine ingredients in a medium bowl and set aside.

1 pound skinless fillet of sea bass, talipia or other mild fish
1 teaspoon chipolte chile powder
1 romaine lettuce heart, thinly sliced (or substitute iceberg lettuce)
8 corn tortillas
1 avocado, sliced, optional
Lime wedges

Preheat large skillet . Sprinkle both side of fish with chile powder, sprinkle with salt and drizzle with oil. Brush the skillet with oil and add fish. Cook 4 to 5 minutes on each side depending on thickness of fish. Transfer to a platter, cool slightly and break into bite size pieces.

Warm the tortillas in the skillet. Fill with fish, watermelon salsa, avocado (if desired) and lettuce. Serve with lime wedges.