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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a large sealable plastic bag set in a shallow dish. Set aside. If using cumin seeds, heat them in a small dry skillet overmedium heat for 1 to 2 minutes or until aromatic, shaking the pan occasionally. Crush in a mortar and pestle.
In a small bowl, combine crushed cumin seeds (or ground cumin), lime zest, lime juice, oil, 1/8 teaspoon crushed red pepper and salt. Pour over fish in bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
In a small bowl, combine watermelon, bell pepper, green onion, mint and the remaining 1/8 teaspoon crushed red pepper. Set aside.
Drain fish, discarding marinade. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve fish topped with watermelon mixture. If desired, serve with lime wedges.