Grilled Bass With Green Tomato And Watermelon Salsa Food
GRILLED SEA BASS WITH TROPICAL SALSA
Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
- Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.
WATERMELON & TOMATO SALSA
Sweet, juicy watermelon and spicy chiles combine to create a surprising summer salsa with a kick. It goes especially well with grilled fish. Watermelon is a refreshing ingredient to use in a salsa. I've combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I'm featuring this week, I like this with rilled fish, especially light-fleshed fish like halibut or mahi-mahi.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 3 grams
GRILLED BASS WITH GREEN TOMATO AND WATERMELON SALSA
Categories Fish Tomato Picnic Quick & Easy Lime Watermelon Bass Hot Pepper Summer Grill/Barbecue Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
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