Grilled Bass with Green Tomato and Watermelon Salsa

Grilled Bass with Green Tomato and Watermelon Salsa
Photo by Rita Maas

Ingredients

  • 1 teaspoon fresh lime juice
  • 2/3 cup red onion
  • ¼ cup fresh cilantro
  • 6 6-oz center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)
  • 1 2 1/2- to 3-inch fresh red or green chile such as Thai or serrano
  • 1 ½ cups green tomatoes
  • 1 ½ tablespoons olive oil
  • + 2 more ingredients
    • 1 ½ cups red watermelon
    • ¾ teaspoon salt

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...

View full recipe at Epicurious

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