Blackened Mahi Mahi w/ Mango Salsa

Mango Salsa:

• 1 tablespoon of light coconut milk (optional, though it makes it more interesting)
• 3 tablespoons of fresh lime juice
• 1 ½ cups diced peeled ripe mango (about 1/2 pound)
• ¾ cup diced English cucumber (about 1/2 medium)
• ⅓ cup finely diced red bell pepper
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced peeled fresh ginger
• 1 serrano chile, minced
• 1/4 teaspoon kosher salt
• chopped cilantro to taste

Combine: coconut milk and lime juice. Add rest of the ingredients, tossing well with the salt. Let meld a bit before serving.
If you want, add some cubed avocado right before serving so it doesn’t get brown or mushy with too much stirring.

Fish:

• 4 mahi mahi fillets (4 oz each)
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil

Combine: cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.
Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with PAM. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Mango Salsa.

Serve with coconut rice (it’s a good way to use up the rest of the can of coconut milk you might have opened for the salsa).