If there is one protein that people are afraid to cook, it's fish. Fish is lean, quick-cooking, and versatile; there's no need to fear it. Just keep in mind this rule of thumb: Fish requires 10 minutes per inch of thickness no matter the cooking method.
Fish doesn't need much seasoning--just a squeeze of lemon will do. The fruit salsa can be made ahead of time. It's a great low-calorie topping that's very versatile: use it on chicken or with baked tortilla chips as an appetizer.
Makes 4 servings; 20 Minutes to Prepare and Cook
For the Salsa:
1 mango, peeled and diced
1⁄2 jalapeño pepper, seeded and minced
1 tbsp chopped cilantro
For the Fish:
1 lemon, zested and juiced
1 pound firm, white-fleshed fish fillets
1. Make the Salsa. Zest the lime, then, with a sharp knife and holding it over a bowl to catch the juice, cut away the remaining pith. Segment the lime by cutting away the sections in a V, leaving...