Spicy Watermelon Gazpacho
4 Regal Springs Tilapia fillets
1 quart fresh watermelon juice
2 tablespoons Sriracha sauce
1 tablespoon honey
2 cups watermelon, balled
2 cups honeydew melon, balled
8 thin slices prosciutto
4 mint leaves, thinly sliced
Preheat a grill or grill pan to medium-high heat.
Mix watermelon juice with Sriracha and honey until thoroughly combined.
Mix in both melons; reserve cold.
In a large sauté pan over medium-high heat, add 1 tablespoon olive oil and a few slices of prosciutto. Cook on each side about 30 seconds, until crispy, then remove from pan.
Brush oil on both sides of fillets and place on the grill. Cook 3–4 minutes per side, until done.
Lay out 4 shallow bowls. Ladle 8 ounces gazpacho into each bowl, add equal amounts of melons to each, and place a grilled tilapia fillet over top. Garnish with mint leaves.