Fish with Grilled Fruit Salsa Recipe

Fish with Grilled Fruit Salsa

Difficulty: Easy

Makes: 4 to 6 portions

Total Time: 1 hour 14 minutes

Prep Time: 30 minutes

Inactive Time: 30 minutes

Cooking Time: 14 minutes

Fruit Salsa Ingredients

• 1 large or 2 small watermelon rounds, sliced 1 1/2 inches thick, rind left on
• 2 honeydew melon slices, cut 1 1/2 inches thick, rind on
• 1 thick pineapple slice (peeled and core removed)
• 2 kiwis, peeled and halved
• 1 ripe mango, peeled and chopped into 1-inch slices
• 3 tablespoons canola oil
• 1 poblano pepper
• 1 serrano pepper, minced finely
• 3 tablespoons fresh chopped cilantro
• Zest from 1 lime
• 1/8 cup lime juice (about 2 limes)
• 1/8 cup agave nectar
• 2 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon sea salt

Fish Ingredients

• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 pounds firm white fish fillets (such as mahi mahi, swordfish, ono, or dorado)

Instructions

1. Preheat your grill to medium-high. Lightly coat each piece of melon, pineapple, and mango with a small amount of canola oil to prevent sticking.
2. Lightly oil a paper towel and rub it over the grill grates. Place the poblano on the grill, turning occasionally, until the skin is charred and blistered on all sides. Transfer to a paper or sealable plastic bag to steam. When cool, peel off the skin, remove the stem and seeds, chop half the poblano, and add it to a mixing bowl (reserve the rest for another use or discard).
3. Grill the watermelon, honeydew, pineapple, kiwi, and mango slices until grill marks appear, about 23 minutes per side. Remove and set aside on a cutting board. When cool enough to handle, cut the fruit into approximately 1/2-inch chunks and add to the bowl with the chopped poblano.
4. In a separate bowl, combine the minced serrano, cilantro, lime zest, lime juice, agave nectar, lemon juice, cayenne, cinnamon, and sea salt. Stir well and pour over the grilled fruit. Gently toss to coat evenly. Cover and refrigerate about 30 minutes to let the flavors meld.
5. For the fish: Heat the grill (or a steel drum) to medium-high and wipe the grates again with an oiled paper towel. Season both sides of the fish fillets with sea salt and cracked black pepper. Grill the fillets for about 3 minutes on the first side, carefully flip, and grill about 2 minutes more on the second side. Remove from the grill, set on a board, cover loosely, and let rest 2 minutes. Cut into servings if needed and serve immediately with a generous spoonful of the grilled fruit salsa.

Tips and Variations

• For a milder salsa, use half the serrano or omit it; for more heat, add extra serrano or a pinch more cayenne.
• Any firm, thick-cut white fish works wellswap in halibut, marlin, or tilapia if preferred, as long as fillets are thick.
• Grilling the fruit heightens its natural sweetness and adds a smoky note that pairs perfectly with seafood.
• Use the salsa on chicken, grilled shrimp, or as a bright taco topping.
• Ensure the grill is hot before adding fruit and fish to prevent sticking and achieve good grill marks.

Serving Suggestions

• Plate the grilled fish and top each piece with a hearty spoonful of the fruit salsa.
• Serve alongside steamed rice, grilled vegetables, or a simple salad for a fresh, colorful meal.