1 Halve the melon and remove seeds with a spoon.
2 For dressing, coarsely dice enough melon to yield 200 grams (approximately 7 ounces) and put into a tall vessel. Puree with an immersion blender.
3 Mix the melon puree with the vinegar, honey and olive oil and season with salt and pepper.
4 Cut the rest of the melon into cubes (about 2 cm) (approximately 3/4 inch). Rinse the frisee lettuce, spin dry and cut into bite-sized pieces.
5 Rinse cucumbers thoroughly, wipe dry and halve lengthwise. Remove seeds with a teaspoon and cut cucumber into thin slices (about 5 mm) (approximately 1/4 inch).
6 Rinse chile pepper, halve lengthwise, remove seeds and chop the flesh finely.
7 Rinse fish fillet, pat dry and season with salt and pepper.
8 Heat canola oil in a pan over medium heat and fry the fish fillet until browned, about 2-3 minutes on each side.
9 Put the melon, cucumber, frisee lettuce and chile pepper in a bowl, add the dressing and toss well to combine.
10 Cut the fish as desired and serve with the salad.