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Ocean trout with watermelon, jalapeño and lime

A crisp summer salad, paired with still-warm roasted ocean trout.
Ocean trout with watermelon, jalapeno and limeBen Dearnley

Lime, honey and a good pinch of salt give the watermelon here a sweet, sour and salty flavour, making this a refreshing summer salad to serve with just-warm roast trout. The fish is also great cooked ahead, chilled and flaked over the salad.

Ingredients

Jalapeño-lime dressing

Method

1.Preheat oven to 200°C. Place daikon in 400ml iced water in a bowl with 1 tsp salt and stand until needed; the salted water will balance the bitterness and keep the daikon crisp.
2.Season trout with ground spices and sea salt flakes. Heat oil in a large non-stick ovenproof frying pan over high heat, add trout, flesh-side down, and fry for 1 minute. Transfer pan to oven and roast until cooked to your liking (3 minutes for medium). Transfer fish to a plate to cool and remove and discard skin.
3.For dressing, whisk lime juice and honey in a bowl to combine, season to taste and add jalapeño.
4.Drain daikon and toss gently with watermelon, pomegranate, onion and herbs. Serve with trout, drizzled with jalapeño lime dressing and scattered with basil, cress and flowers.

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