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Wednesday 2 July 2025

Summer Tacos with Sea Bass, Watermelon Salsa and Sea Salt Black Garlic

Tacos are super convenient for summer days: light, versatile and you can eat them deliciously with your hands. In this recipe, we combine the mild flavor of grilled sea bass with a fresh salsa of tomato and watermelon. The fennel provides crunch, while avocado and cilantro round out the dish. The real seasoning is the Zeeland Salt Black Garlic, which adds deep, umami-like notes without being overpowering. Serve with a cold drink and you have an ideal dish for an evening in the garden, picnic or drinks with friends.

Persons

4

Level

Average

Time

35-45 minutes

Ingredients

  • 400-500 g sea bass fillet (without skin and bone)
  • 3 tablespoons of olive oil
  • Grater and juice of 1.5 limes
  • Zeeland Salt with Black Garlic
  • 150 g ripe tomatoes, in small cubes
  • 150 g watermelon, in small cubes
  • 1/4 red onion, finely chopped
  • 1 fresh jalapeño, thinly ringed (seedless for milder results)
  • 1 tablespoon fresh mint, finely chopped
  • 12 small tortillas (corn or wheat)
  • 1 ripe avocado, sliced or diced
  • Fresh coriander leaves
  • Extra wedges of lime

Preparation

1. Making Salsa

Combine tomato, watermelon, red onion, jalapeño, lime juice, mint and olive oil in a bowl. Season with pepper and a little extra salt, if desired. Leave the salsa refrigerated to allow the flavors to develop.

2. Grilling sea bass

Cut the fish into bite-sized pieces. Mix in a bowl with olive oil, lime zest, lime juice and Zeeland Salt Black Garlic. Let soak for 10-15 minutes. Grill the pieces in a hot pan or on the barbecue. Fry for about 2-3 minutes per side, until just cooked through.

3. Heat tortillas

Heat the tortillas briefly in a dry skillet or on the barbecue. Keep them warm under a cloth.

4. Filling tacos

Place pieces of sea bass on each tortilla. Spoon a spoonful of salsa on top. Garnish with avocado slices, fresh cilantro and another ring of jalapeño, if desired.

Serve with lime wedges to squeeze on top yourself.

Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.

Credit header: © iStock – jenifoto

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Ingredients

  • 400-500 g sea bass fillet (without skin and bone)
  • 3 tablespoons of olive oil
  • Grater and juice of 1.5 limes
  • Zeeland Salt with Black Garlic
  • 150 g ripe tomatoes, in small cubes
  • 150 g watermelon, in small cubes
  • 1/4 red onion, finely chopped
  • 1 fresh jalapeño, thinly ringed (seedless for milder results)
  • 1 tablespoon fresh mint, finely chopped
  • 12 small tortillas (corn or wheat)
  • 1 ripe avocado, sliced or diced
  • Fresh coriander leaves
  • Extra wedges of lime