Grilled Bass with Green Tomato and Watermelon Salsa
A refreshing summer dish combining grilled striped bass or mahimahi with a vibrant salsa made from green tomatoes, watermelon, red onion, and chile. The fresh salsa provides a perfect balance of sweet, spicy, and tangy flavors that complement the grilled fish.
Ingredients
- •1½ cups green tomatoes
- •1½ cups watermelon
- •⅔ cup red onion
- •1 piece chile
- •¼ cup cilantro
- •1 teaspoon lime juice
- •¾ teaspoon salt
- •6 pieces striped bass fillet
- •1½ tablespoons olive oil
Cooking Instructions
- 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.
15 min
- 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.)
10 min
- 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.
9 min
- 4.
Serve fish topped with salsa.
2 min
