Fish with Chunky Tomato and Watermelon Salsa {Paleo}

Pan-fried White Fish Fillet topped with a refreshing, chunky Tomato and Watermelon Salsa is an easy, light, and flavorful summer meal bursting with sweet and zingy flavors! It's also gluten-free and paleo! 

I don't eat a lot of fish (if you exclude sushi - because of that I eat about a ton) but when I do, I love to serve pan-fried and topped with some kind of fruit salsa (I still love this fish with mango lime salsa that I shared a while ago!).

The sweetness of the fruit is the perfect accompaniment to the mild flesh of white fish like tilapia, bass, haddock, and the likes.

This tomato and watermelon salsa is unique and might sound a bit strange to some of you but it really works! It's fresh, fruity and perfectly summery.

The tomato watermelon salsa gets a nice kick from fresh chopped herbs, red onions, and jalapeño. So next time you come across some fish fillets but are not too sure what to do with them, give this recipe a go!

Super yum ???? Enjoy!

If you tried this fish fillet with tomato watermelon salsa, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Fish with Chunky Tomato and Watermelon Salsa

Pan-fried White Fish Fillet topped with a refreshing, chunky Tomato and Watermelon Salsa is an easy, light, and flavorful summer meal bursting with sweet and zingy flavors! It's also gluten-free and paleo! 

Course Main Course

Cuisine American

Keyword clean eating, fish fillet, paleo

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 people

Calories 201 kcal

Author Marie - Adapted from Cooking Light

Ingredients

• 1 ½ cups halved cherry tomatoes
• 1 ½ cups diced seedless watermelon
• ¼ cup finely chopped red onion
• 1 Jalapeño pepper finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 2 tablespoons fresh lime juice
• 4 6-oz skin-on white fish fillets 170 g, you can use snapper, tilapia or haddock
• sea salt + black pepper

Instructions

1. Stir together in a bowl the tomatoes, watermelon, onion, jalapeño, cilantro, mint and lime juice. Season with sea salt to taste and set aside.

2. Prepare the fish. Pat fish dry with paper towels. Cut 3 shallow slits into the skin side of each fillet. Sprinkle fillets with salt and pepper. Heat a little bit of olive oil in a large stainless-steel or cast-iron skillet over high.

3.  Add fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Turn fillets; cook until lightly browned and done, 1 to 2 minutes. Serve fish immediately, skin side up, topped with salsa.

Recipe Notes

Note: if using skinless fish fillets, ignore the part where you cut and cook the skin. Instead, cook the fish on medium heat for about 3-4 minutes (depending on thickness) on one side, flip it delicately and cook it for another 2-3 minutes.

 

 

Recipe adapted from Cooking Light

Nutrition Facts

Fish with Chunky Tomato and Watermelon Salsa

Amount Per Serving (1 filet + salsa)

Calories 201 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 62mg21%

Sodium 116mg5%

Potassium 905mg26%

Carbohydrates 7g2%

Sugar 5g6%

Protein 35g70%

Vitamin A 880IU18%

Vitamin C 27.7mg34%

Calcium 68mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.