• 4 ripe mangoes
• 1 medium red onion , minced
• 1 teaspoon ground cumin
• Juice of 2 limes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

• 2 pounds Mahi-Mahi or tilapia fillets , about 1 inch thick
• 2 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

To make salsa: Stand each mango upright on its pointed end and slice off the two fleshy cheeks on either side, cutting as close to the pit as possible. Score or cut flesh into 1/4-inch dice. Scrape flesh from mango skin with a spoon and drop into a medium bowl.

Combine diced mango with remaining ingredients; toss gently and set aside.

To make fish: Preheat grill to medium-high. If possible, cut fish into 6 equal pieces. Rub surface of fillets with olive oil and season with salt and pepper. Arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with mango salsa and serve with steamed rice or a vegetable, if desired.