Grilled Bass with Green Tomato and Watermelon Salsa
ThaiHardVeganDairy-FreeGluten-Free

Grilled Bass with Green Tomato and Watermelon Salsa

A delicious thai dish. Completely plant-based. Gluten-free friendly. Dairy-free option.

Total Time

77 min

Serves

2

Rating

0.0 (0)

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.

Cooking Timer

01:17:00
Custom Timer (minutes)

Recipe Info

Prep Time:22 min
Cook Time:55 min
Total Time:77 min
Difficulty:Hard
Servings:2