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