Grilled Red Snapper With Watermelon and Jalapeño Salsa

Image by Antonio Busiello

By Sunda Croonquist and Nir Weinblu August 5, 2015

This colorful dish from the new “Kosher Soul Food,” is light, summery and bursting with flavor.

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Serves 6

6 (5-6 ounces) red snapper fillets
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
4-5 teaspoon extra virgin olive oil
2 cups chopped seedless watermelon
½ cup yellow bell peppers diced small
1 small jalapeno pepper, seeded and minced
1 teaspoon fresh chopped thyme
2 tablespoons fresh chopped Italian parsley
2 tablespoons minced red onion
2 tablespoons aged balsamic vinegar

1) Preheat your grill or non-stick skillet.

2) In a bowl, mix onion powder, garlic powder, salt, pepper and 3 tablespoons of olive oil. Rub over the snapper. Let sit for a few minutes.

3) While the snapper is marinating make the salsa. Mix chopped watermelon, yellow peppers, jalapeño, thyme, parsley, onions and vinegar with olive oil. Allow the flavors to blend.

4) To grill snapper, use non-stick spray for grill or skillet. Grill on both sides for 3-4 minutes. Plate and serve with salsa on top.

Nir’s Tip: Though not kosher, a great addition to the salsa is feta cheese. Cut feta to the same size cubes as the watermelon.

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