INGREDIENTS
- 1 1/2 c. finely diced cantaloupe or casaba melon
- 1 1/2 c. finely diced honeydew melon
- 1 1/2 c. finely diced crenshaw melon
- 3 tbsp. fresh lime juice
- 2 tbsp. chopped fresh cilantro or mint
- 1 jalapeno pepper, seeded and minced or 1/4 tsp. cayenne
INSTRUCTIONS
Combine all ingredients. Cover and refrigerate. Serve on the side, well chilled, with grilled fish. Can be used for up to 2 days. The bonefish grill recipe of melon salsa is ready to serve...enjoy the grill !
grilled-fish-in-pineapple-cilantro.
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