Ingredients

• Salsa:
• 1 1/3 cups coarsely chopped mangoes
• 1 cup chopped sweet peppers
• 1/3 cup thinly sliced green onions
• 1/4 cup fresh Key lime juice (from about 2 Key limes)
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon minced seeded jalapeno pepper
• 1 garlic clove, minced
• Pinch of salt
• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons fresh Key lime juice
• 1 garlic clove, minced
• Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well)
• Nonstick grill spray, for spraying the grill grates
• 3/8 teaspoon salt
• 3/8 teaspoon freshly ground black pepper

Instructions

1. For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).
2. For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.
3. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
4. Remove the fish from the marinade and discard the marinade. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.