Keep the kitchen cool and grill your entire main dish tonight. Grilling the mango brings out the sweetness, which perfectly balance the flavor of the fish. Serve with orange-scented couscous.

Prep Time: 30 minutes

Yield: 4 servings (serving size: 1 fillet and 1/3 cup salsa)

Ingredients

6 (1/2-inch-thick) mango wedges (1 mango)

3 (1/4-inch-thick) slices red onion

2 teaspoons olive oil, divided

Cooking spray

1/4 cup diced peeled avocado

1 tablespoon chopped fresh mint

2 teaspoons fresh lemon juice

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

4 (6-ounce) yellowtail snapper or other firm white fish fillets

Mint sprigs (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Brush mango and onion with 1 teaspoon oil. Place mango and onion on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Chop onion and mango. Combine onion, mango, avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

3. Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with mango mixture. Garnish with mint sprigs, if desired.

Orange-scented couscous: Bring 3/4 cup fresh orange juice, 1/2 cup water, and 1 tablespoon olive oil to a boil in a saucepan. Stir in 1 cup uncooked couscous, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, cover, and let stand 5 minutes. Fluff with a fork.

Nutritional Information

Calories: 246, Fat: 6.1g (sat 1g,mono 3g,poly 1.2g), Protein: 35.8g, Carbohydrate: 11.2g, Fiber: 1.6g, Cholesterol: 63mg, Iron: 0.6mg, Sodium: 402mg, Calcium: 67mg

- Cooking Light, JULY 2009, Photo By: Becky Luigart-Stayner; Styling: Leigh Ann Ross