Turmeric-and-Chile-Roasted Red Snapper with Melon Salsa from Season: Big Flavors, Beautiful Food by Nik Sharma

Ingredients

• 1 lime, quartered
• 2 Tbsp coconut vinegar or cider vinegar
• ½ tsp kala namak (Indian black salt) or fine sea salt
• 1 tsp ground turmeric
• 1 tsp fine sea salt
• 1 tsp cayenne pepper
• 2 Tbsp extra-virgin olive oil
• One 2 lb [910 g] whole red snapper, cleaned and scaled
• 2 cups [270 g] fresh yellow corn kernels
• 2 Tbsp finely minced shallot
• 2 cups [270 g] diced ripe cantaloupe
• 1 serrano chile, seeded, if desired, and minced
• 2 Tbsp fresh cilantro leaves
• 2 Tbsp fresh lime juice