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At least 1 hour before grilling, soak plank in enough water to cover, weighting it to keep it submerged.
Score mango halves in a crosshatch fashion, making cuts through fruit but not through peel. Sprinkle cut sides of mango halves with brown sugar; rub sugar into mango. For a gas or charcoal grill, place mango, cut sides down, on the grill rack directly over medium heat. Cover and grill for 8 to 10 minutes or until browned, turning once. Remove and cool while grilling fish.
In a small bowl combine green onion, lime peel, garlic and ginger. Set half of the mixture aside. Add jalapeño to the remaining half. Sprinkle fish with salt and pepper. Sprinkle tops of fish fillets with jalapeño mixture.
For a gas or charcoal grill, place plank on grill rack directly over medium heat for 3 to 5 minutes or until plank begins to crackle and smoke. Place fish on plank. Cover and grill 10 minutes or until fish flakes easily when tested with a fork.
Use a spoon to scoop mango from the peels into a medium bowl. Add reserved green onion mixture, cilantro and lime juice. Serve with fish. If desired, drizzle fish with olive oil just before serving.