Watermelon Salsa Takes Roasted Fish Up a Notch

Savory meets sweet when well-seasoned baked Halibut is covered in sweet and tangy watermelon and tomato salsa.

We’re exploring the many ways to prepare one of summer’s most underestimated fruits: Watermelon. We’ve partnered with Sara Forte of Sprouted Kitchen for fresh recipes ideas and cooking tips.

Many people don’t know that fish have seasons, just like vegetables and some animals. This is especially true for wild fish (as opposed to farmed fish). The best time for halibut and salmon are the late spring and summer months. When buying fresh fish, look for fish that’s been packaged the same day or the day before. To make sure you’re getting the freshest fish possible, ask the manager of the seafood department to find out when they get their shipments, and time your trip to the store for that day.

There are of course, plenty of ways to prepare your fish. Grilling it will give you a smoky, tender fish. With a fish like halibut, you can roast it at a high heat very quickly and still keep a great texture.

In this recipe, well-seasoned, savory roasted halibut is balanced with sweet watermelon and tomato salsa. Taco seasoning gives the soft-flavored fish a bit of punch. Round out the dish with a starch like rice mixed with black beans.

Title

Perfectly roasted fish

The Perfect TasteTM Dual Convection in our Double Wall Oven uses two fans to circulate heat evenly for a perfectly cooked fish filet.

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Baked Halibut with Tomato + Watermelon Salsa

“This recipe is great for a summer weeknight dinner because it comes together so quickly.” – Sara

Servings: 4

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Ingredients

1.5 pounds halibut filet

1 tablespoon olive or grapeseed oil

1 teaspoon taco seasoning, to taste

1 pound baby tomatoes

2 teaspoon extra virgin olive oil

2 cups of 1/2” cubes of seedless watermelon

Juice of one lime, plus more to finish

1 shallot, minced

1 jalapeño, seeded and minced

1/2 cup roughly chopped cilantro

Sea salt and pepper to taste

Instructions

Dab off the halibut and drizzle the oil on top. Sprinkle it with salt and pepper and the taco seasoning and rub it into the flesh of the fish. Let it sit at room temperature while you make the tomato and watermelon salsa.

Halve and quarter the baby tomatoes and put them in a large mixing bowl. Toss with the olive oil and a pinch of salt. Add the watermelon cubes, lime juice, shallot, jalapeño and cilantro and stir to mix. You can make this topping up to three hours in advance. It may be made the night before, but do not add any salt to it or it will become soggy. Salt before serving. Keep the topping covered in the fridge.

Preheat the oven to 475°F and lay the fish on a parchment lined baking sheet. Bake the fish for 7-8 minutes (depending on the filet’s thickness), until the top is just cooked. The flesh should have a bit of give. You want the center to be slightly undercooked since it will continue to cook as it rests. Squeeze fresh lime juice on top. Top the fish with the watermelon and tomato topping and serve family style.

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