Ingredients
Salsa:
2 ripe mangoes, peeled and dices in ¼-in cubes
1 ripe papaya, peeled and seeded, diced to ¼-in cubes
½ bunch cilantro, coarsely chopped
½ red onion, finely diced
½ red bell pepper, finely diced
¼ C fresh lime juice (2-3 limes)
1 t ground cumin
Tabasco sauce, to taste
Salt, to taste
Fish:
4 8-oz fresh halibut fillets
salt
1 t lemon pepper
Preparation
Salsa:
In a medium bowl, combine mango, papaya, cilantro, onion, red pepper, lime juice and cumin; season to taste with Tabasco and salt. Toss well. Cover and refrigerate until ready to serve.
Fish:
Preheat over to 425 degrees. Sprinkle halibut with salt and lemon pepper. Bake halibut for 10 to 15 minutes, or until the fish flakes easily with a fork. Spoon salsa over each fillet and pass remaining salsa.
