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!
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.
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.
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
Fish with Chunky Tomato and Watermelon Salsa https://www.notenoughcinnamon.com/fish-chunky-tomato-watermelon-salsa-paleo/