Instructions: Peel, pit and finely chop mango. Toss with chiles, cilantro, jicama, mint and lime juice. Let stand 1 hour before serving. Prepare grill or heat nonstick grill pan over Medium-High heat. Lightly salt and pepper fish.

Grill for 3-4 minutes on each side until just cooked through. Remove from heat and serve with salsa spooned partially over fish, partially on side.

Pass lime wedges with squeezing over fish.

Serves 4.

Mexican Light by Martha Rose Shulman.

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