Alaska pollock with watermelon-strawberry bruschetta

This recipe was provided by the Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers

• 2 cups diced watermelon
• 1 cup sliced strawberries and chopped yellow tomatoes
• 1 cup chopped yellow pear tomatoes
• 1/4 cup fat-free crumbled feta cheese
• 1/4 cup chopped fresh basil or mint leaves
• Drizzle of balsamic vinegar
• Freshly ground pepper, to taste
• 2 Tablespoons Dijon mustard
• 2 Tablespoons ghee, melted or avocado oil
• 4 Alaska pollock fillets (4 to 6 oz. each)
• 1/4 cup shredded Parmesan cheese, plus extra for garnish
• 1 bunch fresh arugula, washed and spun dry