1 mango, peeled, pitted, and chopped or 1 cup chopped frozen mango thawed
1/3 cup chopped red bell pepper
1/4 cup diced red onion, rinsed and drained
2 tbsp chopped fresh cilantro
Juice of 1/2 lime
1 tsp granulated sugar
4 - 5oz white fish fillets (cod, red snapper, halibut or tilapia)
2 tsp olive oil
Paprika for sprinkling
In a medium bowl, combine the first 7 ingredients (mango through salt). Cover, and place in the refrigerator. (This can be done up to 2 days ahead of time.)
Sprinkle the oil over the fish and rub to coat. Sprinkle a light coating of paprika onto each of the fillets. Preheat the grill on medium-high or place a nonstick grill pan over medium-high heat. When hot, place the fish on the grill paprika-side down and cook for 3 minutes or until underside is lightly browned. Turn fish and cook 3 to 4 more minutes, or until fish flakes apart easily when teased with a fork.
Place fish on plates or a serving tray and top with 1/3 cup salsa on each serving. Garnish with additional cilantro if desired.
1 fillet with salsa: 170 calories, 9g carb, 6g sugars, 3gt total fat, 0 sat fat, 30g protein, 1g fiber, 5mg cholesterol, 100mg sodium
Marlene Koch. Eat what you Love Every day. 2014. Running Press, Philadelphia, PA. p285.