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Grilled Bass with Green Tomato and Watermelon Salsa

3.9

(13)

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Grilled Bass with Green Tomato and Watermelon SalsaRita Maas

This salsa would also be great on chicken or pork.

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.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

    Step 2

    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.)

    Step 3

    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.

    Step 4

    Serve fish topped with salsa.

TagsAmericanSouthwesternBassFishSeafoodWatermelonMelonFruitTomatoVegetableChileMainDinnerNut FreeDairy FreeGluten FreeEasyGrillingSummerGourmet
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