Grilled Bass with Green Tomato and Watermelon Salsa

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

Instructions

1. 1

   Prepare gas or charcoal grill for cooking.

2. 2

   If using charcoal, open vents on bottom of grill, then light charcoal.

3. 3

   Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

4. 4

   If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

5. 5

   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.

6. 6

   Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.

7. 7

   Serve fish topped with salsa.