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
-
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “
Grilling Procedure.”
-
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.)
-
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.
-
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.