Yum! One son made this and chilled it, then made a pot of brown rice. Another son peeled the melon rind. I sliced some red onion and allowed it to sit in white vinegar with a touch of stevia. Next, I made a rub of paprika, chili powder, onion powder, cumin, & salt, and used as rub on pollock. Allowed that to sit while straightening up kitchen & setting the table. I minced & sauteed the watermelon rind while slicing one onion (long thin slices), added it when sliced. While these were cooking, I diced some green onions and avocado, prepped a little bowl of queso fresco & cleaned a green salad. Just before adding the fish, I threw in a couple cloves of garlic for a minute. After the pollock was cooked, I added a couple tablespoons of lime juice to the onion and fish, and rearranged the onions onto the top of the fish for serving family style in the kitchen. At serving time, each serving of fish was nestled into a bed of brown rice which had been allowed to sit for a few minutes with another good dash of lime and topped with cumin. All was topped with: the avocados, green onions, the queso fresco, and your salsa (I didn't have a jalapeno *sigh*). To the side was a large bed of Romaine, tossed first with a touch of oil, then topped with its own good helping of marinated red onion. Fabulous dinner. Thanks for the recipe. I really wanted to show it off, which got the creative juices going. We'll make this often! (BTW son may have added too much salt- I added more melon)
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Yum! One son made this and chilled it, then made a pot of brown rice. Another son peeled the...