I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.
This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.
Ingredients:
- 1 1/2 cups halved heirloom cherry tomatoes
- 1 1/2 cups diced seedless watermelon
- 1/4 cup finely chopped red onion
- 1 jalapeno, minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons fresh lime juice
- 3 tablespoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 4 (6-oz.) skin-on red snapper fillets
- 1/2 teaspoon black pepper
Line your grill rack with aluminum foil (so the fish doesn’t fall through the slats). Preheat your grill to medium-high heat.
Add your tomatoes, watermelon, red onion, jalapeno, cilantro, mint, lime juice, 1 tablespoon oil, and 1/4 teaspoon salt to a medium sized bowl. Stir and set aside.
Pat the snapper dry with paper towels. Cut 3 shallow slits into the skin side of each fillet (this will keep it from curling up too much). Sprinkle the fillets with black pepper and the remaining 1/2 teaspoon salt.
Brush the aluminum foil with the remaining 2 tablespoons oil. Add the fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Flip the fillets and cook until cooked through, about another 3 minutes.
Remove from heat, top with the salsa, and serve.
I love adding colorful salsas on top of chicken and fish, I always feel good eating a rainbow!
The flavor of the fish comes through nicely, but the salsa is the star.
Acid from the tomatoes and lime, sweetness from the watermelon, a bit of heat from the jalapeno, crunch from the onion, and the freshness of the herbs makes for a super balanced and flavorful salsa. This salsa can be used on really any white fish or grilled chicken.
This is a great quick weeknight meal!
Ingredients
- 1 1/2 cups halved heirloom cherry tomatoes
- 1 1/2 cups diced seedless watermelon
- 1/4 cup finely chopped red onion
- 1 jalapeno, minced
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 2 tablespoons fresh lime juice
- 3 tablespoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 4 (6-oz.) skin-on red snapper fillets
- 1/2 teaspoon black pepper
Instructions
- Line your grill rack with aluminum foil (so the fish doesn’t fall through the slats). Preheat your grill to medium-high heat.
- Add your tomatoes, watermelon, red onion, jalapeno, cilantro, mint, lime juice, 1 tablespoon oil, and 1/4 teaspoon salt to a medium sized bowl. Stir and set aside.
- Pat the snapper dry with paper towels. Cut 3 shallow slits into the skin side of each fillet (this will keep it from curling up too much). Sprinkle the fillets with black pepper and the remaining 1/2 teaspoon salt.
- Brush the aluminum foil with the remaining 2 tablespoons oil. Add the fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Flip the fillets and cook until cooked through, about another 3 minutes.
- Remove from heat, top with the salsa, and serve.
We had this last weekend and it was so delicious. The salsa was the perfect addition. Thank you for sharing this wonderful recipe. I can’t wait to prepare this grilled red snapper with salsa again.
I have visited it one day. your salsa addition was really delicious.And your hospitality was excellent.
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