Food & Cooking Recipes Ingredients Seafood Recipes Grilled Fish with Spicy Cantaloupe-Cucumber Salad 3.5 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 26, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare. Ingredients Vegetable oil, for grill and brushing 4 skin-on, firm white-fleshed fish fillets, such as striped bass or mahimahi (1 ¼ pounds total) Coarse salt and ground pepper 1 English cucumber, halved and thinly sliced ½ cantaloupe, peeled, seeded, flesh thinly sliced 2 tablespoons fish sauce 2 tablespoons fresh lime juice 1 small red or green jalapeno, halved lengthwise, seeded, and thinly sliced 1 teaspoon minced peeled fresh ginger ¼ cup torn fresh mint leaves Directions Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once. In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad. Rate it Print