Grilled Local Striped Bass with a Cilantro Infused Mango Salsa

Ingredients

2 Mango, peeled & diced
1 Uncle Mike’s Jalapeno, seeded & finely diced
1/2 c Red onion, diced
1/2 c Uncle Mike’s Marketmore cucumber, peeled & diced
1 Uncle Mike’s Red Beauty pepper, seeded & diced
1 c Cilantro, stemmed (puree in food processor)
1 lime, juiced and zested
2 tb rice vinegar
1/4 c canola oil

Directions

Medium to high grill. Brush striped bass with olive oil and season with salt & pepper. On a clean grill place fish on the grill, skin side up. Approximately 6 minutes and flip to the other side, lower flame to low and cook another 10 minutes. Meanwhile for the salsa, in a medium bowl combine the mango, jalapeno, red onion, cucumber and red pepper. In a food processor combine the cilantro, lime juice & zest & vinegar. With the motor running drizzle in the oil. Incorporate the cilantro mixture to the mango. Place the cooked fish over Jasmine rice or field greens, top with the salsa and serve.