Turmeric-and-Chile-Roasted Red Snapper with Melon Salsa

Preparation info
  • Makes


    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

In Western countries, fish is often stuffed with slices of lemon and then grilled. In the coastal territory of Goa, vinegar is the more common acid of choice. Goan vinegar is usually obtained from toddy, the sap of the coconut palm, which is left to ferment. This fish dish doesn’t require much work, but the payoff is big.


Corn and Cantaloupe Salsa

  • 2 cups [270 g] fresh yellow corn kernels
  • 2 cups [


To make the salsa

Fill a medium pot with water and bring to a boil over high heat. Add the corn and boil until tender, 3 to 4 minutes. Drain and transfer the corn to a large bowl. Add the cantaloupe, shallots, cilantro, serrano chile, lime juice, and black salt. Taste and adjust the seasoning, if necessary. Cover the bowl and refrigerate for at least 30 min