Lindsey Bishop Clark is a local creator, writer, home entertainer, recipe developer, and culinary storyteller. Her motto is “Make it beautiful.” She tends to live and breathe that motto in everything that she does but especially in the kitchen and on a plate. Her food is mostly healthy; however, she is never afraid to throw a little butter, cream or sugar in.
She likes to use simple, attainable ingredients that lend themselves to bright, fresh, clean flavors or that warm your soul from the inside out. She feels this style of cooking stimulates the senses and always leaves you hoping for leftovers or wanting to make it again and again.
Paiche with Pickled Watermelon Salad
INGREDIENTS
- 1 lb. Paiche or other white fish (cut into ¼ lb. filets)
- 2 cups watermelon, cubed
- 1 serrano pepper, thinly sliced (or half depending on desired heat level)
- 2 watermelon radishes, thinly sliced
- 1 tsp. black sesame seeds
- ¼ cup red wine vinegar
- ½ cup grapeseed oil (or other neutral oil)
- 3 T. grapeseed oil, for cooking
- Salt, pepper to taste
PREPARATION
Let fish rest on the counter to come to room temp, about 45 minutes. Meanwhile, prepare the salad. Add watermelon, radishes, serrano, oil and vinegar to a bowl and let marinate in the fridge.
Add oil to pan and place over medium-high heat. Pat the fish dry with a paper towel and season with salt and pepper. Once the oil is shimmering and pan is almost screaming hot, carefully add the fish to the pan. Pan fry for 4-5 minutes on each side.
Plate watermelon salad on each plate and lay fish over the top. Finish with a bit of the juice from the marinade and top with a touch of black sesame seeds and sea salt.
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