Sometimes, old favorites just need a little twist to make them new and interesting again. Such is the case with salsa. It's a versatile topping that makes grilled chicken, fish, and beef something a little special. But sometimes, even the taste-maker needs some livening up. Here, we use watermelon to add some sweetness to the typical sour-spicy flavor profile of pico de gallo.
*Note: Use any fish you like. I used mackerel because I felt like having a strongly flavored fish.
- 2 Pounds fish fillets*
- 1 Tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 Cup cilantro, chopped
- 2 small tomatoes, diced finely
- 1/2 small yellow or white onion, diced finely
- 1 jalapeño, chopped
- 2 Cups diced watermelon
- Salt, to taste
Preheat a grill on moderate heat.
Coat the fish fillets with vegetable oil and season with salt and pepper, to taste. Grill until the fish flakes easily and turns opaque (cooking time will vary according to the thickness of the fillets).
Meanwhile, combine the remaining ingredients in a bowl, mix well, and place in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the fish topped with the salsa.