Lionfish with Mango Sweet Pepper 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

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

mangoes, sweet peppers, green onions, fresh key lime juice, fresh cilantro, pepper, garlic, salt, olive oil, fresh key lime juice, garlic, grill spray, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/lionfish-with-mango-sweet-pepper-salsa.html (may not work)