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In summertime I love to cook with watermelons. They are so light and flavorful and can result in some really unique dishes. For this meal, I combine them with cucumbers, jalapeno, and lime for a sweet and spicy salad full of crunch.
I usually like to serve it with a light fish such as cod or tilapia so the watermelon still manages to shine.
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Preheat a water bath to 130°F (54.4°C).
Clean the cod and cut into portions if needed. Liberally salt and pepper the cod then place in a sous vide bag with the rosemary and seal. Let the cod sit for 30 minutes for the dry brine to take effect.
Place the bag in the water bath and cook the cod for 30 to 60 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Toss the watermelon, cucumber, and jalapeno with the lime juice and avocado oil. Salt and pepper it to taste then stir in the arugula.
Remove the cod from the bag and dry it off thoroughly using paper towels or a dish cloth. Briefly sear the cod on one side.
Put some of the salad onto a plate. Place the cod on the side of the salad and sprinkle everything with the feta, cilantro, mint, and lime zest, then serve.
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