Grilled Fish with Watermelon Salsa

Grilled Fish with Watermelon Salsa
Staff Writer
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
739
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.

Nutritional Facts

Total Fat
38g
54%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
127mg
42%
Carbohydrate, by difference
50g
38%
Protein
50g
100%
Vitamin A, RAE
93µg
13%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
88µg
98%
Calcium, Ca
79mg
8%
Choline, total
100mg
24%
Fiber, total dietary
4g
16%
Folate, total
70µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
445mg
64%
Selenium, Se
36µg
65%
Sodium, Na
1320mg
88%
Water
135g
5%
Zinc, Zn
1mg
13%

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.