Spicy Watermelon Salad With Grilled Mahi Mahi

• 8 cups watermelon cubed, seeded
• 2 jalapeno seeded and minced
• 1/4 cup fresh mint leaves chiffonade*
• 1/4 cup fresh basil leaves chiffonade*
• 1 pinch sea salt
• 1 lime
• 2 pounds mahi mahi fresh, each piece about 1 inch thick
• extra-virgin olive oil
• sea salt
• freshly ground black pepper
• 1 tablespoon paprika

1. Add watermelon, jalapeno, mint and basil to large bowl. Sprinkle sea salt over salad and toss. Sprinkle lime juice over salad and toss. Place in refrigerator until ready to use.
2. Drizzle approximately 2 tbsp olive oil over mahi mahi. Season each side with sea salt, pepper and paprika. Heat a grill to medium high heat or use a grill pan indoors. Place fish skin side down on grill and cook for 4 minutes. Flip and drizzle with olive oil. Cook an additional 5-8 minutes or until flesh turns white and begins to flake. Remove from grill and allow to sit for 1 minute.
3. Place fish on serving platter or individual plates. Spoon some of the watermelon juice from salad over fish. Mound watermelon cubes over fish and serve immediately.
4. *for chiffonade: stack the herb leaves on top of each other and tightly roll up lengthwise into a cylinder. starting at one end, cut the cylinder into very narrow slices. after cutting, fluff herbs with fingers to create individual ribbons.

watermelon, mint leaves chiffonade, fresh basil leaves chiffonade, salt, lime, mahi, extravirgin olive oil, salt, freshly ground black pepper, paprika

Taken from www.yummly.com/recipe/Spicy-Watermelon-Salad-with-Grilled-Mahi-Mahi-1671803 (may not work)