By Scott Laysath- The Sporting Chef  www.sportingchef.com

I know it sounds a little goofy, but you’ve got to give this one a try. It’s great with any grilled fish. Since the salsa is fairly mild, I like to rub the fish with olive oil, salt, pepper and a little cayenne pepper. Just before serving, squeeze some fresh lime over the fish. I know that it’s a crap shoot when buying a whole melon since you can’t look inside, but chose one that’s firm and not grainy.

makes about 2 cups salsa

1 cup seedless watermelon, cut into 1-inch cubes

1 cup cherry tomatoes, halved

2 tablespoons red onion, finely chopped

1 jalapeño pepper, seeded and minced

2 garlic cloves, minced

2 tablespoons fresh basil or cilantro, chopped

pinch cumin

1 tablespoon olive oil

1 tablespoons lime juice

pinch sugar

salt and pepper

Combine all ingredients and toss gently. Refrigerate. Allow to sit at room temperature for 30 minutes before serving