Grilled Redfish with Cucumber-Watermelon Salsa
 
Makes 4 servings
Ingredients
  • 4 (4-ounce) redfish fillets
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon table salt, divided
  • 3 tablespoons olive oil, divided
  • 2 cups chopped seedless watermelon
  • ¼ cup chopped pitted kalamata olives
  • ½ English cucumber, chopped
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons minced red onion
  • 2 tablespoons white balsamic vinegar
Instructions
  1. Preheat the grill to medium-high heat (350° to 400°). Season the fillets with black pepper and ½ teaspoon salt, then drizzle with 2 tablespoons of oil. Grill the fillets, covered, until the fish flakes easily with a fork, 3 to 4 minutes per side.
  2. Meanwhile, in a mixing bowl, combine the chopped watermelon, olives, cucumber, jalapeño, onion, vinegar, remaining ½ teaspoon salt, and remaining 1 tablespoon oil.
  3. Serve the grilled fish topped with the cucumber-watermelon salsa.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grilled-redfish-with-cucumber-watermelon-salsa/