#16 White Fish with Mango Salsa

Cinco de Mayo served me well this year, even if we didn't get our usual 3-5 day weekend, we all enjoyed a Thursday off this week. There's something about having a day off that makes cooking so much easier. After spending a day going on a run, going out for coffee with the girls, seeing "Fast and the Furious 5" with the boys, it only seemed right to invite some friends over for dinner and keep the fun going.

For this impromptu dinner party, I decided fish with a little kick was going to be the main dish. I had hoped to do salmon with mango salsa, but after seeing that less than a kilo of salmon is costing $20, I opted for an alternative - white fish. And in the end, it was still filling and tasty with the tangy mango salsa on the top. At the last minute, I also made a veggie stir-fry rice dish to round out the meal.

Ingredients

2 cups tomatoes, diced

1/2 cups diced peeled ripe mango

1/2 cup diced onion

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon cider vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

• • 2 tablespoons olive oil
  • salt to taste
  • 4 fish fillets
• 
  

Preparation

• To make the salsa, combine the first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.
• Prepare grill. Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Buen Provecho!