Fish with Mango Salsa

Ingredients

• 3 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 5 tablespoons juice of lemon 
• 1 teaspoon lemon zest shredded finely
• 1 lb mangos pitted ripe peeled coarsely chopped
• 0.5 cup apricot-mango nectar refrigerated canned
• 1 teaspoon olive oil 
• 6 oz onion chopped
• 2 pounds mahi-mahi 
• 2 tablespoons soya sauce 

Equipment

• frying pan
• grill

Directions

1. Mix soy sauce, 2 tablespoons lemon juice, and half the garlic.
2. Cut fish into 6 or 8 equal pieces, then rinse and pat dry. Rub soy mixture all over fish. If making ahead, cover and chill up to 30 minutes.
3. In an 8- to 10-inch frying pan over high heat, combine oil, onion, and remaining garlic. Stir until onion begins to get limp, about 2 minutes.
4. Add mango nectar and 3 tablespoons lemon juice; stir until boiling.
5. Remove onion mixture from heat. Stir in mango, cilantro, and lemon peel. Use hot or cool.
6. Arrange fish pieces, side by side, in a wire grilling basket. Close basket and lay it on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Close lid on a gas grill.
7. Cook fish, turning once, until it is barely opaque and still moist-looking in thickest part (cut to test), 8 to 10 minutes total.
8. Serve with salsa and lemon juice.