© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: A Bristol Farms advertisement I received in the mail
Casaba melons are a member of the winter melon family, which also includes the honeydew type. If casaba melon is not available, possible substitutes may include Santa Claus melon, Crenshaw melon, Spanish melon, Sharlyn melon, or the common cantaloupe.
2 jalapeño peppers
2 stalks of green onions, ends trimmed
1 pound casaba melon, diced into ¼ inch cubes
5 ounce yellow pear tomatoes, halved
5 ounce cherry tomatoes, halved
4 ounce red onion, peeled and chopped
2 tablespoons extra virgin olive oil
½ cup chopped cilantro
On a preheated grill, place the peppers and green onion and grill for 2-3 minutes, turning constantly. Discard stems and seeds from the jalapeño and mince finely, then place in a medium size mixing bowl. Chop green onions and add to the jalapeño. Add diced melon, tomatoes and onion, then add the juice of the lemo, olive oil and cilantro and season with salt and pepper to taste. Let sit at room temperature for about half an hour to let flavors develop.
The recipe in the advertisement is "Chilean Seabass with Casaba Salsa". The sweet and hot flavors of this tropical salsa will be a good match with fish.
2 pound Chilean Seabass fillet, cut into 4 pieces (can substitute halibut)
3 tablespoons extra virgin olive oil
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
Brush both sides of fillets with oil and sprinkle with salt and pepper. Place on preheated grill and cook for about 3-4 minutes per side or until fully cooked.
Top the fish with salsa and serve.