Fish With Mango Salsa

A few years ago, a good friend and I would get together every Saturday evening for dinner. One week, neither of us felt particularly inspired, so we combined random leftovers from our refrigerators, and quite accidentally we created this - a light, healthy, and wonderfully delicious summer dish. Pairs beautifully with grilled asparagus and a light off-dry white wine, such as a sauvignon blanc. The fish used originally was shark steaks - but since then, it has been tested with sole, catfish, tilapia, flounder, cod, and even chicken - with equal success. Enjoy.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1⁄2 lb  fish fillet, approximately, in two pieces
• 1  lime, juice of, divided
• 1  tablespoon fresh garlic, minced
•  sea  salt & freshly ground black pepper, to taste
• 1  mango, peeled and cut into 1/2 cubes
• 3  tablespoons fresh cilantro, minced
• 2  teaspoons  jalapeno peppers, minced (or to taste, this amount gives it a bit of heat without overpowering the other flavours)
• 1  tablespoon red onion, very finely minced
• 1  tablespoon extra virgin olive oil

Directions

1. Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
2. Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
3. Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
4. Transfer from grill to serving plate; spoon salsa atop shark.