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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse and pat dry with paper towels. Place fish fillets, skin-sides down, in shallow dish.
In small bowl, stir together sugar, lime zest, 1/2 teaspoon salt and cayenne. Sprinkle the mixture evenly over the fish; rub in with your fingers. Cover and marinate in the refrigerator for 4 to 24 hours.
In a medium bowl, combine mango, cucumber, green onions, lime juice, cilantro (or mint), jalapeño, garlic and the remaining 1/4 teaspoon salt. Cover and chill until ready to serve.
Prepare grill for indirect grilling. Test for medium heat above drip pan. Place the fish fillets, skin-sides down, on a greased grill rack over the drip pan, tucking under any thin edges. Cover and grill for about 20 minutes or until the fish flakes easily with a fork. If desired, remove skin from fish. Serve the fish with the salsa.