Grilled Fish with Watermelon Salsa

Staff Writer
Grilled Fish with Watermelon Salsa
Grilled Fish with Watermelon Salsa
Jane Bruce

Grilled Fish with Watermelon Salsa

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.

Click here to see 5 Tantalizing Watermelon Recipes for Summer Cookouts.

Click here to see more Healthy Summer Dinner Recipes

4
Servings
290
Calories Per Serving
Deliver Ingredients

Notes

*Note: Use any fish you like. I used mackerel because I felt like having a strongly flavored fish.

Ingredients

  • 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

Directions

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.

Grilled Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Grilled Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Grilled Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.

Nutritional Facts

Total Fat
8g
12%
Sugar
7g
N/A
Saturated Fat
2g
8%
Cholesterol
113mg
38%
Protein
47g
94%
Carbs
10g
3%
Vitamin A
50µg
6%
Vitamin B12
4µg
60%
Vitamin B6
0.5mg
23.9%
Vitamin C
18mg
31%
Vitamin D
7µg
2%
Vitamin E
2mg
11%
Vitamin K
16µg
20%
Calcium
43mg
4%
Fiber
2g
6%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
2mg
10%
Magnesium
78mg
20%
Monounsaturated
4g
N/A
Niacin (B3)
9mg
47%
Phosphorus
413mg
59%
Polyunsaturated
2g
N/A
Potassium
936mg
27%
Riboflavin (B2)
0.2mg
10.6%
Sodium
871mg
36%
Thiamin (B1)
0.1mg
9.8%
Zinc
1mg
6.4%