Grilled Fish with Mango Salsa
  • 2 cups fresh mango, diced
  • 1 cup papaya, diced
  • 1 cup fresh pineapple, diced
  • ½ red bell pepper, diced
  • ½ red onion, diced
  • 1 tablespoon sesame oil
  • 2 tablespoons white wine vinegar
  • Dash of hot sauce
  • 3-4 tablespoons fresh lime juice
  • 4 tablespoons chopped cilantro
  • 1 piece of firm fleshed fish per person
  1. Combine everything but the fish in a large bowl. Adjust seasoning to taste. This salsa can be made ahead of time. I like the flavor better after it has sat for a bit. Refrigerate until ready to use. Allow the salsa to come back to room temperature before using. Grill fish and plate, and top with a generous amount of salsa.
Recipe by Have You Eaten, SF? at