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My husband and I stopped at a road side fruit stand on our way home from a lovely night away, and he returned to the car with three cantaloupe!! He was offered three, for just 50 cents more than one, and not being able to pass up the bargain, we found ourselves with a bounty of melons.

I looked for interesting ways to use the cantaloupe, after all there is only so much plain melon one can eat.


fish with cantalope

4 firm fish fillets
salt and freshly ground black pepper
1 English cucumber, halved and thinly sliced
1/2 cantaloupe, peeled, seeded, flesh thinly sliced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1/2 jalapeno, halved lengthwise, seeded and finely chopped
1/2 red bell pepper, seeded and thinly sliced
1 teaspoon fresh ginger, minced
1/4 cup fresh mint leaves, sliced

Heat a pan over medium high heat. Spray with cooking spray, or swirl in a little olive oil.
Pat fish dry with paper towels, season with salt and pepper.
Grill until opaque throughout, about 10 minutes, flipping once.
In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger and mint. Transfer fish to plates and serve with the salad.