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Blackened Fish and Watermelon Arugula Bowls

April 8, 2021
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Perfectly crisp flaky fish? Lemony balsamic watermelon vinaigrette? Simple pearled couscous? Say no more: these Blackened Fish and Watermelon Arugula Bowls are the perfect summer meal!

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It’s finally so warm here in Virginia! I’m talking 70 to 80 degrees and sunny… and I am so here for it. I’m such a sucker for the sunshine… like I swear it makes me a million times more energetic. Plus, summertime food is the absolute best. Don’t get me wrong, I love a good cozy soup, but there’s just something about those fresh flavors at the beginning of summer that I crave as soon as the sun’s out. And, let me tell you, these Blackened Fish and Watermelon Arugula Bowls are the perfect summertime meal that you can make in under 30 minutes!

The breakdown…

This recipe starts off with some simple blackened fish. To perfectly blacken fish all you really need is a good spice blend and a hot skillet. In this Blackened Fish and Watermelon Arugula Bowls recipe, I opted for some of my favorite spices: smoked paprika, cayenne, onion powder, garlic powder, oregano, thyme, basil, salt, and pepper… so basically the entire contents of my spice drawer (lol). It may seem like a ton of spices are involved for just four fish fillets, and, well, you’re kind of right. You see, to get that perfect crisp on top of your fish, you have to pile on the spices!! That being said, you can totally mix and match the spices according to your taste and spice preference. This recipe was not spicy to my family (and my mom is very sensitive to spice), but, because of the cayenne, it definitely had a spicy back-of-your-throat kind of smell when I was searing the fish (just an fyi, in case you are sensitive to that!). 

that sear…

Speaking of searing, let’s talk about my fish cooking method. For this Blackened Fish and Watermelon Arugula Bowls recipe, I opt to use my cast iron skillet. I honestly use my cast iron for most fish because of its amazing ability to retain heat, and therefore amazing ability to produce a good char. Plus, with a cast iron, you can do it over the stove, on the grill outside, or even half on the stove/half in the oven like in my Seared Salmon with Avocado Caper Herb Salad recipe. My cast iron is truly my favorite. Here is the one I use.

That being said, if you don’t have a cast iron, you can use whatever skillet or grill pan you have handy. I don’t recommend throwing the fish straight onto the grill, just because the blackening seasoning may make a mess. But, you could definitely throw it on a grill-proof pan or some foil and light up that barbecue! Wherever you cook your fish, the second most crucial aspect of a good blackened fish is to really coat the pan with oil. In this Blackened Fish and Watermelon Arugula Bowls recipe, I call for 2 tbsp olive oil, which covers my pan pretty well. If you have a larger pan, you may need to up the ante. 

dont overflip!

Lastly, I cannot emphasize enough the importance of not overflipping your fish! You really should only need to flip it once… and when it’s ready, as opposed to too early. You will know it’s ready because, if you greased the skillet well enough, the fish should come off easily. With these tips, voila! You will have the perfect blackened fish, I promise!

With that crispy fish, you need an equally as perfect base. The pearled couscous and watermelon vinaigrette dressed arugula is just that! The watermelon dressing is really more of a very thin puree, as you make it in the blender with just a few other ingredients. But, honestly, summer watermelon is so good on its own, so it really only needs a few other ingredients to make the perfect dressing for some arugula. With some feta, red onions, and peaches (if using — definitely recommend if they’re in season), the salad really comes together. With that sweet balsamic taste from the dressing and the salty feta cheese, this is one of my favorite spins on a classic watermelon salad my mom always makes. And, in all honesty, nothing tastes better than nostalgia:) 

my fish suggestions…

These bowls come together so fast, and are so versatile! You can really use any type of fish you like. My suggestions would be…

  1. Rockfish
  2. Halibut
  3. Grouper
  4. Baracouda (the best if you can find it!)
  5. Snapper

… but, honestly, go with what looks best at your local fish counter, that’s how I always decide!

I hope you enjoy this recipe as much as I do! Let me know in the comments below!

Blackened Fish and Watermelon Arugula Bowls
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Blackened Fish and Watermelon Arugula Bowls

Recipe by Annie PatrickCourse: Main Course, BowlDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Perfectly crisp flaky fish? Lemony balsamic watermelon vinaigrette? Simple pearled couscous? Say no more: these Blackened Fish and Watermelon Arugula Bowls are the perfect summer meal!

Ingredients

  • fish:

  • ½ tbsp smoked paprika

  • 1 tsp cayenne

  • ½ tbsp onion powder

  • ½ tbsp garlic powder

  • ½ tsp dried oregano

  • ½ tsp dried thyme

  • ½ tsp dried basil

  • ½ tsp salt

  • Freshly cracked pepper

  • 2 lb white fish, filleted into 4 pieces*

  • 2 tbsp olive oil

  • bowls:

  • 3 cups watermelon, roughly chopped

  • 1 lemon, juiced

  • 2 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • Salt and pepper, to taste

  • 1 5 oz container baby arugula

  • ½ red onion, thinly sliced

  • ½ cup feta cheese, cubed or crumbled

  • fresh sliced peaches, optional

  • 2 cups pearl couscous, prepared according to package

Instructions

  • For the fish: In a small bowl, whisk together all of the fish spices. Pat the fish dry and rub generously with the seasonings. It may seem like a lot, but that is the key to achieving a good crust. Heat the olive oil in a cast iron skillet, grill pan, or other heavy bottomed skillet over high heat. Once very hot, add the fish. Cook, covered or uncovered, for about 5 minutes on each side, until the fish is cooked through and the crust is crisp. The time will vary based on the cut of fish you use.
  • For the arugula salad: In a blender, blend the watermelon, lemon, olive oil, balsamic, salt, and pepper. In a large bowl, toss the blended dressing with the arugula, the red onion, the feta cheese, and the peaches, if using.
  • Fill your bowl with pearled couscous and some of the salad. Top with the blackened fish and enjoy!
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