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Send a Meal BlogSunday, August 24 2014
 ingredients
directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish fillets, skin sides down, in shallow dish.
For rub:
In small bowl, stir together sugar, lime peel, 1/2 teaspoon of the salt, and the cayenne pepper. Sprinkle mixture evenly over fish; rub in with your fingers. Cover and marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for salsa:
In medium bowl, combine mango, cucumber, green onion, lime juice, cilantro, jalapeno pepper, garlic, and remaining salt. Cover and chill until ready to serve.
Prepare grill for indirect grilling. Test for medium heat above drip pan. Place fish fillets, skin sides down, on greased grill rack over drip pan, tucking under any thin edges. Cover and grill about 20 minutes or until fish flakes easily with a fork. If desired, remove skin from fish. Serve fish with salsa. Makes 4 servings.
nutrition information
Per Serving: cal. (kcal) 352, Fat, total (g) 15, chol. (mg) 105, sat. fat (g) 3, carb. (g) 18, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 14, pro. (g) 37, vit. A (RE) 0, vit. A (IU) 2429.51, vit. C (mg) 22.44, Thiamin (mg) 0.37, Riboflavin (mg) 0.31, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 520, Potassium (mg) 826, calcium (mg) 30.29, iron (mg) 1.08, Fruit ()      Comments:
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