INGREDIENTS
Ingredients:
Watermelon Salad:
1 small watermelon (8 watermelon cubes/salad)
4 handfuls of mixed greens
2 tbsp extra virgin olive oil
Juice from 1 lime
Sea salt and pepper (to taste)
Swordfish:
2 swordfish fillets (6 oz each)
2 tsp Caribbean Jerk seasoning (1 tsp/fillet)
1 tbsp olive oil
Sea salt
Strawberry Salsa:
½ cup small diced strawberries
1 tsp finely minced red onion
3-4 leaves finely chopped mint
Juice of 1 lime
DIRECTIONS
Directions:
Strawberry Salsa:
1. Dice strawberries into small pieces and place into a small bowl.
2. Finely mince red onion and finely chop mint. Add both to the small bowl.
3. Juice 1 lime into a bowl and gently mix until well coated. Reserve until needed.
Watermelon Salad:
1. Cube watermelon and set aside 8 pieces per salad.
2. Place greens into a large bowl.
3. Add olive oil, lemon juice, salt, and pepper to the bowl and gently mix with hands until well incorporated. Reserve until needed.
Swordfish:
1. Lightly coat each fillet with olive oil. Lightly dust each fillet with jerk seasoning and sea salt.
2. Heat grill to medium high heat.
3. Place fish on the grill and cook one side for 5-6 minutes. Flip and cook the second side for another 5-6 minutes. Remove from heat and begin plating.
To plate the meal: Place greens in the center of each plate. Arrange watermelon cubes around mixed greens. Place swordfish on a bed of mixed greens and spoon strawberry salsa on top of swordfish.
