2000s Recipes + Menus
Grilled Bass with Green Tomato and Watermelon Salsa
Serves6
- Active time:30 min
- Start to finish:45 min
August 2003
This salsa would also be great on chicken or pork.
- 1 1/2 cups finely chopped green tomatoes (1/2 lb)
- 1 1/2 cups finely chopped red watermelon
- 2/3 cup minced red onion
- 1 (2 1/2- to 3-inch) fresh red or green chile such as Thai or serrano, minced (including seeds)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 3/4 teaspoon salt
- 6 (6-oz) center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)
- 1 1/2 tablespoons olive oil
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
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Toss together tomatoes, watermelon, onion, chile, cilantro, lime juice, and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
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Pat fish dry, then brush with oil and season with salt. Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
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Serve fish topped with salsa.
Cooks’ note:
- If you aren’t able to grill outdoors, fish can be broiled 4 to 5 inches from heat, turning over once, 10 to 12 minutes total.
- Keywords
- grilling,
- seafood,
- alexis touchet,
- seasonal kitchen
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