INGREDIENTS
4 flounder fillets
1 tsp. pepper
1 tsp. salt, divided
3 TBSP. olive oil, divided
2 cups chopped seedless watermelon
1/4 cup chopped pitted kalamata olives
1/2 English cucumber, chopped
1 small jalapeno pepper, seeded and minced
2 TBSP. minced red onion
2 TBSP. white balsamic vinegar
DIRECTIONS
Preheat grill to medium-high heat.
Sprinkle fish with pepper and 1/2 tsp. salt.
Drizzle with 2 TBSP. olive oil.
Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
Combine chopped watermelon, next 5 ingredients and remaining 1/2 tsp. salt and 1 TBSP. olive oil.
Serve with fish.
Serves 4.
