Blackened Fish Tacos with Watermelon Pico de Gallo

Preparation

No matter how well you prep your grill, fish is notorious for sticking, but you can skip the mess by using the HexClad Hybrid Double Burner Griddle set on top of your grill grates. Homemade blackened seasoning gets an extra dose of smokiness from the addition of chipotle powder (instead of the traditional cayenne pepper), but you can sub in store-bought spice mix if you want to cut down on prep time. 

*This recipe originally ran in the US on HexClad.com.

1. Make the watermelon pico de gallo. In a medium bowl, stir watermelon, cucumbers, onion, chile, garlic, lime juice, oil, and season with salt. Fold in cilantro. Refrigerate until ready to serve. 
2. Make the onions and fish. In a small bowl, stir paprika, onion, garlic, thyme, oregano, chipotle, and ½ teaspoon black pepper. Pat cod dry with paper towels, then season with salt. Sprinkle evenly with the blackened seasoning and pat into the cod so that it adheres nicely. 
3. Place a HexClad Hybrid Double Burner Griddle onto a charcoal or gas grill and preheat to medium-high heat. Once hot, drizzle 2 tablespoons/30ml of the oil onto the griddle. Add onion and season with salt and pepper. Close the grill lid and cook, stirring occasionally, until onions start to soften, about 5 minutes. Move onions to one side of griddle.
4. Drizzle 2 tablespoons/30ml of oil onto the empty side of the griddle, arrange seasoned cod in a single layer on the empty side. Close the grill lid and grill until seasoning is dark on the first side, 3 to 4 minutes. Stir onions. Drizzle the remaining 1 tablespoon/15 ml of oil around fish, then flip the fish. Continue to grill, covered, until fish is just cooked through and flaky, 3 to 4 minutes. Transfer fish and onions to a large plate.
5. Meanwhile, arrange the tortillas on the hot grill (not the griddle) and grill until warm and pliable, 30 seconds to 1 minute per side. Transfer warmed tortillas to a large plate and cover with a clean kitchen towel. 
6. Using a fork break fish into large pieces and divide among the tortillas. Top with the griddled onions, salsa, radishes, and chopped cilantro. Serve with hot sauce, lime wedges, and remaining salsa on the side.

MAKE AHEAD

The watermelon and cucumber salsa can be refrigerated for 2 days; taste and adjust the seasoning since it can become a bit watery as it sits. 

The blackened seasoning can easily be made in a large batch and stored in the pantry for up to 1 year.