Last night I made this up and it will be a regular salsa to top off any grilled fish I make. Very simple, fresh, spicy, and just a little sweet. It was a perfect compliment to the fresh ling cod I caught the day before. Here we go!

1 ripe mango, chopped into small cubes
1 ripe hass avocado, chopped into small cubes
1 jalepeno, seeded, finely minced
4 small green onions, chopped into small rounds
1/2 C fresh chopped cilantro
juice of 1/2 lime
sprinkle of sea salt

I just mixed it all up in a bowl and let it rest for a while in the fridge while I grilled the fish. it ruled.

Drew

The lovely bride (35!+ years) and I tried this on top of rare grilled tuna. BIG HIT!!!!

Thanks, Drew.