Grilled Haddock with Mango Salsa

Marinade:

¼ cup olive oil

1 tablespoon finely grated fresh ginger root

2 tablespoons finely chopped fresh cilantro

1 teaspoon cumin

dash of cayenne

1 teaspoon salt

Mix ingredients, then put fish flesh side down (so skin side up) into bowl with marinade. Refrigerate for one hour. Preheat grill to medium high and grill fish until flesh flakes apart, about 5 minutes per side (I grilled mine on foil).

Salsa:

1 mango, diced

¼ cup loosely chopped fresh cilantro

¼ cup red onion, diced

1 avocado, diced

½ cup cherry tomatoes, split lengthwise

juice of half a lime

Toss ingredients together and spoon over fish to serve.