Cilantro-Lime White Fish

Servings: 4

• 1¼ pounds fresh or frozen orange roughy, ocean perch, cod, or haddock fillets, ¾ to 1 inch thick
• Salt and black pepper
• ¼ cup snipped fresh cilantro
• 1 tablespoon butter, melted
• 1 teaspoon shredded lime peel
• 1 tablespoon lime juice

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Sprinkle fish with salt and pepper.
2. Place fish on the greased unheated rack of a broiler pan, turning any thin portions under to make uniform thickness. Broil 4 to 5 inches from heat until fish begins to flake easily when tested with a fork (allow 4 to 6 minutes per ½-inch thickness of fish).
3. Meanwhile, in a small bowl stir together cilantro, melted butter, lime peel, and lime juice. Spoon cilantro mixture over fish.

Mango Salsa

This salsa compliments white fish beautifully and is foolproof. Prepare white fish as in the previous recipe and top with salsa.

Servings: 4

• 1 ripe mango, peeled, pitted, and diced (about 1½ cup)
• ½ medium red onion, finely chopped
• 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
• 1 small cucumber, peeled and diced (about 1 cup)
• 3 Tbsp fresh cilantro leaves, chopped
• 3 Tbsp fresh lime juice
• Salt and pepper to taste Also good with diced red bell peppers.

1. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.