GRILLED FISH & WATERMELON SALSA

Photography by Kelly Moore Clark.
Written and Styled by Maré Brennan

Fresh, light, and bursting with seasonal flavor, this grilled mahi mahi topped with watermelon salsa is a summer meal at its finest. Sweet watermelon, crisp cucumber, and zesty lime create a refreshing contrast to the smoky grilled fish, making it perfect for warm-weather dining.

WHAT YOU NEED: 
1½ lbs mahi mahi or other white fish
1 Tbsp extra-virgin olive oil
½ tsp salt, divided
Pepper to taste
1 lime, zested and juiced
2 cups chopped watermelon
1 cup chopped cucumber
¼ cup yellow bell pepper diced
1 jalapeño, seeded and minced
¼ cup red onion, diced
¼ cup freshly chopped cilantro

DIRECTIONS:
Set grill to medium heat. Brush fish with olive oil and season with ¼ tsp salt and pepper to taste. Place fish on grill or in grill basket. Grill 4 to 5 minutes per side or until opaque and set on serving platter. In a large bowl, stir together lime zest, lime juice, watermelon, bell pepper, cucumber, jalapeño, onion, cilantro, and remaining salt. Spoon salsa over fish and serve with lime wedges.

Where to find:
Red, white and blue pinch bowls and red and white oval enamel platter from Muffin Tin/The Trenton House, blue and white tablecloth from Material Things.