"The best way to describe this dish is simply, “sunshine in your mouth.” Bright, fresh and easy-breezy, this is probably one of my top 10 favorite things to make. The fish is crisp and salty, yet delicate, and the watermelon salad is sweet, spicy, juicy and acidic. They all marry together to create a perfect bite. I just want to bathe in those juices."
Paiche with Pickled Watermelon Radish Salad
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound quartered paiche filets
- 2 cups cubed watermelon
- 2 watermelon radishes, thinly sliced
- 1 teaspoons black sesame seeds
- 1/4 cup red wine vinegar
- 1/2 cup grapeseed oil
- 3 tablespoons grapeseed oil, for cooking
- Salt and pepper to taste
Method
Step 1
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.
Step 2
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.
Step 3
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.