Cumin-Crusted Blue Nose Bass on Tomato and Cucumber Salad with Fresh Mango Chutney - Tony's Meats & Market

Ingredients

• 1 ½ lb. Bluenose or Chilean Sea bass; boned, skinned, cut into 4 – 7 oz. portions
• 2 vine-ripened red tomatoes, sliced thin
• 2 vine-ripened yellow tomatoes, sliced thin
• 1 English cucumber, sliced thin
• 2 T. freshly ground cumin
• 1 T. freshly ground pepper
• 4 T. kosher salt
• 1/3 cup Champagne vinegar
• 1/3 cup virgin olive oil
• Salt, pepper and sugar to taste
• 3 ripe mangos cut into ½” chunks
• 1 Jalapeno pepper, seeds removed and minced
• 2 clove garlic minced
• 1 tsp grated ginger
• ¼ - 1/3 cup lime juice
• 2 T Canola oil
• ¼ cup chopped cilantro