Melon salad with grilled fish cubes

Preparation:

Cut the fish steak in cubes, season with salt and pepper and pour the lemon juice over the steaks. Let it marinate for at least 15 minutes. Then, coat with paprika and flour and grill for 5 minutes. While panfrying it, stir it so that it does not stick to the pan. Turn over the fish after 2 minutes carefully with a spatula.

Peel and cube the fresh Premium oranges, selected from the best fields also in summer. Slice the fennel. Wash the iceberg lettuce and tear it into small pieces (SanLucar’s tip: when you cut the iceberg lettuce, on the cut surface a kind of milk appears that turns pink red in contact with oxygen. It is a natural process and not a sign of lack of quality). Finally, cube the Piel de Sapo melon flesh. Chop the onion very fine. Mix all ingredientes in a big bowl and serve them on 2 plates. Pour the ingredients for the dressing in a mixing glass, shake it and pour over the salad. Finally, spread fish cubes over it. Garnish with whole wheat toasts. SanLucar. Passion you can taste.