Spicy Marinated Catch of the Day with Watermelon Cucumber Salad
Recipe by Tadd Frye
2lb Fresh Fish such as Whaoo, Mahi, Tuna or Mackerel, cut into portions. 1inch thick.
1/2c Fresh cilantro leaves and stems
1/4c Fresh local mint leaves
3ea Garlic cloves
2T Fresh ginger, chopped
2T Rice vinegar, unseasoned
2T Olive oil
2t White sugar
1T Sambal Oelek
1/4t Sea salt
2T Shallot, fine julienne
2t Rice wine vinegar, unseasoned
1t White sugar
1ea Jalapeño pepper, seeded and fine dice
2c Seedless watermelon, cut into half-inch cubes
3-5ea Baby local cucumbers, quartered lengthwise and medium dice
1t Chopped fresh local mint leaves
1/4t Sea salt
In a large bowl mix the shallot, vinegar, sugar, and jalapeño. Add the watermelon, cucumber, mint, and salt, and gently mix to combine. To fully develop the flavors, let the salad set at room temperature for 30 minutes.
In a food processor place all marinade ingredients and process to a coarse paste, occasionally scrape down the sides of the bowl to make sure the ingredients mix evenly.
Transfer the marinade to a medium size bowl or large zip-lock and add the fish. Make sure coat the fillets evenly. Refrigerate for 30 minutes.
Prepare your grill so you will be cooking over high heat (450° to 550°F).
Remove the fish from the marinade and discard the marinade. Brush the grill grates clean. Grill the fish portions over high heat, with the lid closed as much as possible, until they are firm to the touch, lightly charred, and just turning opaque in the center, 3 to 5 minutes, turning once. Remove from the grill and serve warm or at room temperature with the salad.