Fish with Mango Salsa Recipe – Sunset Magazine

Ingredients

• 2 tablespoons soy sauce
• 5 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 to 2 1/2 pounds skinned, boned mahimahi fillets
• 1 teaspoon olive oil
• 1 onion (about 6 oz.), chopped
• 1/2 cup refrigerated or canned mango nectar
• 1 ripe mango (about 1 lb.), peeled, pitted, and coarsely chopped
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon finely shredded lemon peel