As satisfying as they are beautiful, these tacos are the perfect meal on a balmy summer day. The watermelon acts as a conduit to temper the bite of the chili, onion, cilantro and chives, and its inherent sweetness soaks up the tangy lime and salt effortlessly. This recipe is by Heather Christo. —KvellintheKitchen
4 light eaters
halibut (any white, firm, not-too-fishy fish will do)
lime, zest and juice
serrano/jalapeno chili (halve or omit if you are sensitive to heat)
Place the fish in a dish. In a small bowl, combine the oil, lime zest and juice and then grate the chili into the bowl. Mix well and then spoon over the fish. Sprinkle generously with kosher salt and let sit in the refrigerator for about 20 minutes.
While the fish is marinating, make the watermelon salsa. In a medium bowl, combine the watermelon, cherry tomatoes, onion, chili, and fresh cilantro and chives. Squeeze the lime over the salsa and gently toss. Season to taste with kosher salt.
Preheat the grill to medium heat. Place the fish on a piece of foil and place onto the BBQ. Cook 3 -5 minutes on each side, depending on the thickness of the fish. You want it to be just cooked through. When you are done set the fish aside and turn the grill to low heat. (Alternatively, you can cook fish on a stove top for the same amount of time, or in the oven at 400 degrees F for 15 minutes).
Let the fish rest for a minute while you spread the vegetable oil over the tortillas evenly and grill each one briefly over low heat until it is barely charred at the edges and hot, soft and pliable. (Or, use my foolproof stovetop tortilla-warming method: http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html).
Season the fish with a little extra kosher salt. Divide the fish between the tortillas and top each generously with the watermelon salsa and garnishes of your choice.