Grilled Bass with Green Tomato & Watermelon Salsa

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Raine

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Grilled Bass with Green Tomato & Watermelon Salsa

1 1/2 C. finely chopped green tomatoes
1 1/2 C. finely chopped red watermelon
2/3 C. minced red onion
1 (2 1/2" to 3") fresh red or green chile such as serrano, minced (including seeds)
1/4 C. chopped fresh cilantro
1 tsp. fresh lime juice
3/4 tsp. salt
6 (6-oz.) center-cut pieces striped bass fillet with skin or mahimahi (1" thick)
1 1/2 T. 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" 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.

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.

• If you aren't able to grill outdoors, fish can be broiled 4" to 5" from heat, turning over once, 10 to 12 minutes total.

Makes 6 servings.
 
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