Red Snapper With Chunky Tomato-Watermelon Salsa

• 1 1/2 cups halved cherry tomatoes (about 8 1/2 oz.)
• 1 1/2 cups diced seedless watermelon (about 8 1/2 oz.)
• 1/4 cup finely chopped red onion
• 1 red Fresno chile, finely chopped
• 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

1. Stir together tomatoes, watermelon, red onion, chile, cilantro, mint, lime juice, 1 tablespoon canola oil, and 1/4 teaspoon salt in a medium bowl. Set aside.
2. Pat fish dry with paper towels. Cut 3 shallow slits into the skin side of each fillet. Sprinkle fillets with pepper and remaining 1/2 teaspoon salt. Heat remaining 2 tablespoons oil in a large stainless-steel or cast-iron skillet over high. Add fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Turn fillets; cook until lightly browned and done, 1 to 2 minutes. Serve fish immediately, skin side up, topped with salsa.

tomatoes, seedless watermelon, red onion, red, fresh cilantro, fresh mint, lime juice, canola oil, kosher salt, red snapper, black pepper

Taken from www.myrecipes.com/recipe/red-snapper-chunky-tomato-watermelon-salsa (may not work)