Thai Melon Salsa with Crispy Skinned Snapper


  1. Dissolve sugar in water, then combine with lime juice, fish sauce, and crushed red pepper.
  2. Toss with diced honeydew, roasted corn, and kosher salt.
  3. Fold in the fresh herbs and chill until serving.
  4. Score the skin of the fish gently.
  5. Season lightly with salt on both sides.
  6. Heat sauté pan and add oil.
  7. You’ll cook the fish in batches as to not crowd the pan.
  8. When oil begins to shimmer, place snapper skin side down in pan and press gently. Do not move!
  9. When skin begins to release on its own, and you can easily flip the fish, gently turn all pieces to lightly sear on flesh side.
  10. Remove from pan and serve skin side up, on top of a bit of salsa and then more spooned over.


  • 1/4 cup water
  • 1/4 cup West Creek® Sugar, Granulated, extra fine
  • 1.2 cup Ascend® Juice, Lime, premium
  • 1/2 cup Asian Pride® Rice Wine Vinegar
  • 1/4 cup Roland® Fish Sauce
  • 1/2 tsp Magellan® Crushed Red Pepper
  • 1 1/2 lb Peak Fresh Produce® Honeydew Melon, peeled, seeded, small diced
  • 1/2 lb Simplot Roastworks® FlameRoasted Corn
  • 2 tsp Morton® Kosher salt
  • 1/3 cup Peak Fresh Produce® Mint, chopped
  • 1/3 cup Peak Fresh Produce® Fresh Thai Basil, chopped
  • 1/3 cup Peak Fresh Produce® Cilantro, Fresh, chopped
  • 12 ea Empire‚Äôs Treasure® Wild Caught Snapper, 4-6 oz, skin on
  • 1 tbsp Morton® Kosher salt
  • 4 tbsp Roma® Oil, Olive, pure