Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　This salsa would also be great on chicken or pork.

　　

Ingredients

Makes 6 servings

　　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

　　

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.

　　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.