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).