© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Gourmet, August 2003
This salsa is great with fish, chicken, or pork
1 ½ cups finely chopped green tomatoes, about ½ pound
1 ½ cups finely chopped red watermelon
⅔ cup minced red onion
1 2 ½ to 3 inch fresh red or green chile such as Thai or serrano, minced, including seeds
¼ cup chopped fresh cilantro
1 teaspoon fresh lime juice
¾ teaspoon salt
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.)
6 6 ounce center-cut pieces striped bass fillet with skin or mahimahi, about 1 inch thick
1 ½ tablespoons olive oil
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.
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.