Grilled Bass with Green Tomato and Watermelon Salsa

Ingredients for Grilled Bass with Green Tomato and Watermelon Salsa

• 350ml finely chopped green tomatoes (230g)

• 350ml finely chopped red watermelon

• 160ml minced red onion

• 1 (2 1/2- to 3-inch) fresh red or green chilli such as Thai or serrano, minced (including seeds)

• 1/4 cup chopped fresh coriander

• 1 teaspoon fresh lime juice

• 3/4 teaspoons salt

• 6 (170g) centre-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)

• 1 1/2 tablespoons olive oil

How to make Grilled Bass with Green Tomato and Watermelon Salsa

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, chilli, coriander, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.