Watermelon Surf and Turf

• 2 cups watermelon, seeded and finely diced
• 1/2 cup yellow bell pepper, seeded and finely diced
• 2 tablespoons red onion, chopped
• 1 tablespoon jalapeno, seeded and minced
• 2 tablespoons salt
• 1/2 cup fresh lime juice
• 1 tablespoon cilantro, chopped
• Pinch of cayenne pepper, if desired
• 3 tablespoons extra virgin olive oil
• 4 watermelon wedges, without rind, about 1 inch thick and about 5 inches long
• Salt
• pepper
• 2 pounds of halibut fillets

1. To make salsa, combine first eight ingredients in large bowl and set aside.
2. Heat grill or grill pan on high.
3. Using about 2 tablespoons of the oil, lightly coat watermelon wedges and sprinkle with salt and pepper.
4. Grill the watermelon about 4 minutes per side to create slight caramelization and grill marks.
5. Remove.
6. Rub salt, pepper and the rest of the oil on fish.
7. Lower heat to medium and grill fillets until center is just opaque, 2 to 4 minutes per side.
8. Garnish fish with salsa; serve with grilled watermelon steaks.

watermelon, yellow bell pepper, red onion, jalapeno, salt, lime juice, cilantro, cayenne pepper, extra virgin olive oil, watermelon wedges, salt, pepper

Taken from cooking.nytimes.com/recipes/1013206 (may not work)