This was quite yummy. Quite yummy indeed. There may be some debate whether or not this falls under clean eating or not with the corn. The way I see it, it is a natural ingredient, similar to maple syrup. And although it may not have any real nutritional value; in moderation (or probably even in excess, haha) corn won't kill me. It probably won't even derail what I'm doing. So I broke a paleo rule, sorry paleo thumpers. But this is a fresh, healthy and nutritious dish that has a wonderfully balance of delicious flavors. We actually cooked up some Red Snapper and some Yellow Grouper for this dinner, and both were a perfect fit. You could of course use Halibut or any other hearty white fish. My husband is deeply apprehensive to call anything with out carbs a dinner, but he came out all right in the end. A perfect summer grilling dish.
2 lbs fish (grouper, snapper, halibut, or another white ocean fish)
2 cups diced watermelon
1 1/2 cups halved grape tomatoes
1/4 cup packed chopped basil
1 ear grilled corn
2 large handfuls of arugula
2 garlic cloves
1/2 tbsp honey
1/2 tbsp apple cider vinegar
2 tbsp olive oil
1/2 tsp salt
salt, pepper, cayenne and olive oil to taste on the fish
1. In a large mixing bowl combine 2 tbsp olive oil, 1/2 tbsp honey, 1/2 tbsp apple cider vinegar, juice of 2 limes, 2 finely minced garlic cloves and 1/2 tsp of salt. Whisk together with a fork.
2. Preheat your grill to a medium temperature (350-400 degrees) and cook your ear of corn on the top rack for roughly 4 minutes per side, or until you deem done. Remove the corn and leave the grill on.
3. Lightly salt and pepper your fish to taste. And very lightly sprinkle a layer of cayenne on each side of the fish. Drizzle a little olive oil and squeeze a little bit of lime juice evenly over all of the fish.
4. Spray your grill with cooking spray (some fishes tend to stick) and place the fish where you sprayed. Our fish took about 8 minutes per side. This all depends on the size and thickness of your fish. Most white ocean fish will flake when they are fully cooked.
5. As your fish is cooking, dice up your watermelon into small cubes. Add it to the bowl with the olive oil, lime juice, etc...
6. Add the halved cherry tomatoes and the arugula as well.
7. Once your corn is cold enough to handle, cut the kernels from the cob and add them to the bowl. Toss all the ingredients together and you have made a salad.
8. I plated my food by eating my fish on top of and with the salad. I combined both in each bite. My husband ate his more like a filet of fish and a side salad. It is entirely up to you.