GRILLED STRIPED BASS WITH MANGO SALSA

Grilled Striped Bass With Mango Salsa image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 7

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2 not-overly-ripe mangoes, or 3 peaches, skin removed and cut into 1/2-inch dice
Salt and pepper
Dried red chili flakes or cayenne
2 limes, juiced
1 tablespoon olive or peanut oil, plus more as needed
2 pounds striped bass, red snapper, sea bass or grouper, in one or two fillets, preferably with skin
1/2 cup (about) chopped cilantro leaves

Steps:

Start a grill or preheat a broiler. Combine fruit with a sprinkle of salt, chili flakes or cayenne, lime juice and a tablespoon of olive oil. Rub both sides of fish lightly with oil and sprinkle with salt and pepper.
Grill or broil fish, skin side down. If grill has a cover, use it, and grill 8 to 12 minutes, or until fish is done. Remove carefully with a large spatula.
If grill does not have a cover, brush top of fish with oil after 4 or 5 minutes and turn it carefully with a large spatula. Continue to cook, skin side up, until fish is done; remove carefully.
To broil, put fish in a nonstick broiling pan and adjust the oven rack so top of fillet is no more than 4 inches from the heat source. Broil without turning, until top is nicely browned and fish is done. If fish appears to be browning too quickly, move the rack a couple of inches farther from the heat.
Brush fish once more with oil; garnish salsa with cilantro, then serve fish and salsa together.