Ingredients:
1 1/2 cups diced mixed melon, such as cantaloupe, watermelon, and honeydew
1/4 cup minced red onion
2 tablespoons lime juice
1 tablespoon minced fresh coriander
2 teaspoons diced green chili pepper, or to taste
2 teaspoons sugar
1/4 teaspoon salt, or to taste
1 1/4 pounds swordfish

Instructions:
Combine the melons, onion, lime juice, coriander, chili pepper, sugar, and salt in a small bowl. Cover with plastic wrap and chill at least 4 hours (overnight is good). Bring to room temperature before serving.

Grill the fish over medium-hot coals, about 4 minutes on each side. After turning the fish, slather the melon salsa on the cooked side to prevent it from drying out. Pass additional salsa at the table.

Reference:Underwood, Greer. Gourmet Light: simple and sophisticated recipes for the health conscious cook. The Globe Pequot Press, 1985.

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