Red meat and chicken have long hogged the spotlight of the grill, and with good reason: their robust, iron-rich flavors hold up well to the smoke of the barbie. When cooking out, however, be sure not to overlook the fruits of the sea. While fish tends to be flakier and lighter, its delicate flavors are brought out by the char of the grill.
Light up the barbecue for a quick-cooking fillet of sea bass, smoldered skin-crisp, then top with a watermelon and green tomato salsa that screams summertime. 1-1/2 cups finely chopped green tomatoes (1/2 lb) Serves 6.
For the most sustainable seafood option, reach for farmed striped bass and avoid Chilean sea bass at all costs. Want the recipe? Read more.
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
1-1/2 cups finely chopped green tomatoes (1/2 lb)