Spicy Baked Fish with Mango Salsa

Mango and jalapeno get along swimmingly in this fast seafood supper. Serve with white rice mixed with black beans; tossed green salad.

• 1 cup diced fresh or frozen mango
  
• 3 pieces scallion, thinly sliced
  
• 1 medium jalapeno pepper, seeded and finely chopped
  
• 2 pieces shallot, sliced very thin
  
• 1 medium lime
  
• 1 lbs. haddock, cod or grouper fillets

1. In a bowl, combine mango, scallions, half of the chopped jalapeno and half of the lime juice. Add salt to taste. Set aside while you prepare the fish.

2. Preheat the oven to 450 degrees F. Coat a baking dish large enough to hold the fish with nonstick cooking spray. Lay the fillets in the dish. Sprinkle with shallots and the remaining chopped jalapeno. Squeeze the remaining half lime over the top. Sprinkle with salt. Coat with nonstick cooking spray.

3. Bake until the blade of a knife pierces the fillets easily and the fish flesh is no longer translucent, about 10 minutes.

Notes: 3 WW Points+

Recipe Source: Miavita

Serves: 4