The recipe was originally made with catfish, but you can use flounder, tilapia or any favorite white fish. Prep time 10 minutes, cook time 15 minutes.

BAKED FISH WITH WATERMELON SALSA

Ingredients For 4 Portions

1. PREHEAT the oven to 350°F.

2. ZEST the lime into a large bowl. Cut the lime in half and squeeze the juice from one half into the bowl. Set aside.

3. COMBINE the juice from half the lime, olive oil, cumin, salt and pepper in an 8″x8″ baking dish and mix well. Arrange the catfish filets in the baking dish, turning to coat with the lime mixture.

4. BAKE 15 minutes until the fish is not longer opaque and flakes easily with a fork. Meanwhile, make the salsa:

5. WHISK the honey into the remaining lime juice. Add the watermelon, onion, cilantro and jalapeño. Toss to blend. Serve atop the fish filets, or pass separately in a bowl.
 
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Jilli Pepper is an Albuquerque-based company known locally for its Red Chile Pineapple Salsa, Green Chile Salsa, Red Chile Salsa Mix and Hot Fiesta Pepper.

The company sent us some of its Scovie Award-winning* Hot Fiesta Pepper, which we find to be a delightful alternative to cracked red pepper or other heat.

The recipe is a mix of red chili powder, crushed pequin chiles, dried onions, cilantro, garlic and salt—a complex layering of flavors. An all-purpose dry spice, you can use it instead of salt on any number of foods.

Shake it onto pizza, pasta or rice. Season your eggs. Sprinkle it onto fish, meat or poultry in it prior to cooking. Mix it into dips. Make an olive oil bread dipper or spicy butter or cream cheese spread. Use it to make salsa hotter.

We enjoyed it on everything from cucumber slices to cottage cheese and yogurt.

This $4.00 gift packs a lot of heat!

*Hot Fiesta Pepper is a 2010 Scovie Winner in the hot and spice condiments category. The Scovie Awards are given annually to hot and spicy in a wide variety of categories, from barbecue sauce an salsa to beverages and snacke. the name is derived from the Scoville Scale, long used to measure the heat levels of chiles.

Don’t toss fresh fruit in the fridge: Most fruits are best kept in a cool, dry place, such as on a countertop, away from sunlight and heat. As with tomatoes, refrigeration can actually alter the flavor. That’s why you should only buy what you can reasonably expect to consume before it becomes overripe.

Today’s tip comprises fruit ripening tips from The FruitGuys founder Chris Middlesteadt. The FruitGuys delivers farm-fresh fruit and vegetables to businesses, homes and schools nationwide. The company pioneered the “fruit at work” concept in San Francisco in 1998 to help companies provide healthy snacking options to employees.

APPLES

Apples should be kept in a cool space (below 60°F-70°F), away from sunlight and heat, where they will keep well for two weeks or so. Refrigerated apples can last as long as six weeks and still maintain their qualities.

Apricots ripening on the counter. Stone fruits in general, taste better if they aren’t refrigerated. Photo courtesy FrogHollow.com.

Angelcots are a white-fleshed variety of apricot. Apricots and all stone fruits continue to ripen after picking and should be stored at room temperature, away from sunlight and heat, until they give softly to the touch and have a sweet aroma. Once ripe, you can refrigerate the fruit as necessary to prevent spoiling; but cold temperatures may change their texture and taste.

AVOCADOS

Store avocados at room temperature until they are ripe. They’ll give slightly to pressure when they’re ready to eat. Speed up the ripening process by putting them in a paper bag for a couple of days. After ripening, they can be refrigerated for several days. Avocado halves should be stored in an airtight container in the fridge with the pit still in place.

Store bananas at room temperature away from direct sunlight and heat. Bananas become yellow, soft and sweet as they ripen. To speed the ripening process, put bananas in a paper bag overnight along with an apple. The natural ethylene gas released by the apple will help ripen the bananas. Bananas are very delicate and can be easily damaged by extreme temperatures, hot or cold. If bananas turn black then most likely the fruit was exposed to extreme cold temperatures. Refrigerating bananas turns the skin black, but not the flesh. If you have too many ripe bananas, stick them in the fridge, slice and freeze, or make some banana bread or Banana Daiquiris!

BERRIES

Berries are picked ripe; these fragile fruits should be enjoyed as soon as possible. For overnight storage, they should be refrigerated. But don’t wash them until you’re ready to eat (or freeze) them.

If your cherries last uneaten for more than a day, store them unwashed in a plastic bag in the fridge for up to a week or so. When ready to use, rinse and let warm to room temperature for best flavor. They’re also great pitted and frozen for a refreshing cold treat, or tossed into smoothies.
CITRUS FRUITS

Grapefruit, lemons, limes, oranges, pomelos and tangerines can be stored at room temperature for a week or so, out of direct sunlight; or refrigerated for several weeks.
FIGS

Figs are picked ripe and should be stored in the refrigerator until ready to eat. You can enjoy them cold or at room temperature. Figs and fresh goat cheese are one of our favorite treats.

Tune in tomorrow for Ripening Tips Part 2, from grapes and melons to peaches and plums.