Clay's Kitchen : Salsa Recipes

Salsa Recipes

Green Tomato and Watermelon Salsa

Recipe from: Gourmet, August 2003
Servings: 6

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.)

Serving Suggestion:

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.

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.

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