Ya’ll this meal was just awesome. We had it Tuesday night for dinner and we all loved it. Even Sterling loved the cabbage and usually he is picky about veggies. I was inspired because in my CSA basket this week it had a head of cabbage and a watermelon and I wanted to branch out from how I normally eat the two.
I have been hooked on going to our local fish shop to get fish and this week they said the Grouper was the freshest so I used that but any fish could work with this recipe. We make this salsa often with pineapple but never watermelon. The watermelon was great in the salsa and paired really well with the fish. We served the fish with roasted cabbage and man was it good. I don’t know why I have never roasted cabbage before but I am hooked now!! It had great flavor and was a touch crispy it was excellent!
|| G R O U P E R + W A T E R M E L O N S A L S A ||
– 1 – 1.5 pounds of Grouper or any other white fish
– olive oil
– 1/2 small watermelon diced finely (seeds removed)
– 2 jalapenos diced (seeds removed)
– 1/2 red onion diced
– 1 avocado diced
– juice of one lime
Place the grouper on a baking sheet and drizzle with olive oil and salt and pepper. Bake at 350 degrees 20-30 minutes depending on size of the fish. It is ready once you can flake the fish with a fork.
Mix together watermelon, jalapeno, red onion, avocado, lime juice, and salt. Lightly toss together and let sit while fish cooks. Spread over fish and enjoy.
|| R O A S T E D C A B B A G E ||
– 1 head cabbage
– olive oil
– salt and pepper
Slice cabbage into rounds. Brush each side with olive oil and sprinkle with salt and pepper. Roast at 400 degrees 40 minutes.