4 U.S. Farm-Raised Catfish Fillets
1 cup jicama, peeled and julienned
2 cups watermelon, seeded and finely diced
1 lime, zested and juiced
1 tablespoon honey
1 tablespoon oil
½ teaspoon paprika
Salt and pepper to taste
12 corn tortillas
1 ½ cups fresh arugula
Mint sprig for garnish
- Heat grill to medium-high.
- Combine jicama, watermelon, lime and honey and refrigerate for 30 minutes.
- Brush catfish fillets with oil and sprinkle each with paprika, salt and pepper. Place on grill and cook for 3 minutes on each side.
- Place tortilla on a plate and add a few arugula leaves, then top with a portion of catfish. Add Jicama and Watermelon Salsa and garnish with a mint sprig.
Yields: 4 servings