Serves: 4
Total Calories: 31

2 ripe white flesh melons
1 clove garlic chopped
1 tablespoon raw honey
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon sea salt
1 cup Mango Salsa

1. Using a knife, peel the skin from both melons, then cut them in half crosswise. Scoop out and discard the seeds.

2. With a knife, slice through each melon half horizontally to separate the top rounded “dome” portion. Keep these domed pieces and reserve the rest of the melon for another use.

3. Place the four rounded domes cut side down on the counter, then cut each one into thirds for a total of 12 pieces. These will be your “filets.”

4. Cut lines into each piece to resemble the scales of a fish.

5. In a medium bowl, combine the garlic, honey, lemon juice, and salt. Add the filets, making sure each one is coated, and let marinate for 4 hours in the refrigerator.

6. Remove the filets and allow them to sit for 30 minutes at room temperature. Place a scoop of Mango Salsa on each filet, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 31
Calories from Fat: 0

More Recipes from the The World Goes Raw Cookbook:
Mango Soup with Sweet Cashew Cream
"Conch" Fritters
Mango Salsa
Mustard Sauce
Spinach Salad with Jicama and Pineapple
Avocado, Mango, and Melon Salad
Caribbean Lime Dressing
Pomegranate Honey Vinaigrette
Sweet Potato Stew
"Whitefish" Melon
How To Filet and Marinate a Melon
Roti with Curried Pea and Sweet Potato Filling
Caribbean Spinach Bisque
Banana Mango Cream Pie
Mango Ice Pops
Coconut Ice Cream with Banana Crumble