|
Chef Don's
Favorite Cape Cod Seafood Recipes
Grilled Striped Bass with Green Tomato and Watermelon Salsa
Serves 4
4 (6-oz) center-cut pieces striped bass fillet with skin (1 inch thick)
1 1/2 Tbsp. Olive Oil
1 1/2 cups Green Tomatoes, fine chopped
1 1/2 cups Watermelon, fine chopped
2/3 cup Red Onion, minced
1 medium Serrano Chile, minced (including seeds)
1/4 cup Cilantro, chopped
1 Lime, juiced and zested
Salt to taste
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,
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. 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.
|
|
