Skip to main content
Epicurious
Gourmet

Grilled Bass with Green Tomato and Watermelon Salsa

3.9

(13)

Image may contain Food Dish Meal Plant Pottery Vase Jar and Seasoning
Grilled Bass with Green Tomato and Watermelon SalsaRita Maas

This salsa would also be great on chicken or pork.

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.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 6 servings

Ingredients

1 1/2 cups finely chopped green tomatoes (1/2 lb)
1 1/2 cups finely chopped red watermelon
2/3 cup minced red onion
1 (2 1/2- to 3-inch) fresh red or green chile such as Thai or serrano, minced (including seeds)
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice
3/4 teaspoon salt
6 (6-oz) center-cut pieces striped bass fillet with skin or mahimahi (1 inch thick)
1 1/2 tablespoons olive oil

Preparation

  1. Step 1

    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.

    Step 2

    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.)

    Step 3

    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.

    Step 4

    Serve fish topped with salsa.

TagsAmericanSouthwesternBassFishSeafoodWatermelonMelonFruitTomatoVegetableChileMainDinnerNut FreeDairy FreeGluten FreeEasyGrillingSummerGourmet
Read More
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.