If you've never grilled watermelon before, well, you're not alone! A quick trip over the coals intensifies the melon's sweetness and concentrates its texture, making it similar to raw tuna. It pairs beautifully with a spicy soy vinaigrette. Try this out for a beachy snack — you can serve it as a simple salad, or with fried wonton crisps for a fantastic appetizer.
Grilled Watermelon Poke With Sesame Soy Vinaigrette
1 tablespoon finely minced fresh ginger
1 large garlic clove, pressed
1/3 cup rice vinegar (unseasoned variety)
1/3 cup canola or other vegetable oil
1 1/2 teaspoons sesame oil
2 tablespoons tamari soy sauce
2 tablespoons mirin
1 medium seedless watermelon
1 green onion, sliced thinly on the diagonal
Shichimi togarashi seasoning
1. Preheat a grill pan, panini press, or outdoor grill.
2. In a 2-cup Tupperware or glass jar, combine the ginger, garlic, vinegar, oils, soy sauce, and mirin. Shake to mix thoroughly, and set aside.
3. Use a large chef's knife to halve the watermelon lengthwise, then slice into 1-inch-thick half moons. Cut off the rinds and discard them.
4. Brush each slice of watermelon liberally with the vinaigrette, then grill for 3 minutes on each side (or 5 minutes total if you're using a panini press).
5. Remove watermelon from the grill, slice into 1-inch cubes, and put in serving bowls. Top with sliced green onion and shichimi togarashi seasoning, and serve.