Grilled White Fish with Mango Salsa

Yield
Makes 4 servings

Grilled Fish Ingredients

•    3 tablespoons light coconut milk
•    3 tablespoons fresh lime juice (in a pinch you can use the stuff in a bottle from the grocery store)
•    4 (6-ounce) Mahi Mahi, Cod, Orange Roughy or other firm white fish fillets
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper

Mango Salsa Ingredients

•    3 tablespoons fresh lime juice
•    1 tablespoon light coconut milk
•    1½ cups diced, peeled ripe mango
•    3/4 cup diced English cucumber
•    1/3 cup finely diced red bell pepper
•    2 tablespoons chopped green onions
•    1 tablespoon chopped fresh cilantro
•    1 teaspoon minced, peeled fresh ginger
•    2 teaspoons minced, seeded jalapeños
•    1/4 teaspoon kosher salt

Grilled Fish Preparation

Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes.

Remove fish from dish; discard marinade. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness.

Mango Salsa Preparation (Prepare Salsa while fish is marinating)

Combine  1 tablespoon milk, 3 tablespoons juice, mango, and next 6 ingredients (through jalapeno) in a bowl. Add 1/4 teaspoon salt; toss well.

Plate grilled fish and serve with Mango Salsa!

Enjoy!