My friend Maria had this dish at a restaraunt and cobbled the recipe together from memory and taste. I venture to guess her version is even better. Chilean Sea Bass is ideal, because it has a rich, oily consistancy that works nicely with the Mango flavors, but in a crunch you can use Mahi Mahi, Halibut or any other mellow, white fish.
2 large pieces of chilean sea bass (or alternative white fish)
12 oz mango nectar
2 ripe mangos, peeled, pitted and diced
1/2 cup fresh pineapple, diced
1 small red onion, finely chopped
1 avocado, diced
1 chopped jalapeno or other hot pepper, seeded and minced
1/2 lemon, juiced
1/2 lime, juiced
1 tablespoon honey
1 tablespoon chopped cilantro
Sea salt and ground black pepper to taste
Slicing a mango can be intimidating, so here is a great informative video taking you step-by-step through the process: How to Cut a Mango
Preheat oven to 425 degrees, and move top rack up to the highest setting (that will allow you to fit a baking dish). Rinse fish and blot dry wtih a paper towel. Place in a large baking dish, add salt and pepper to each side of fish and fill pan with mango nectar, coating the fish. Cover and place in the fridge for 20 minutes to marinate.
Combine diced mangos, pineapple, onion, avocado, and jalapeno in a large bowl. Add lemon, lime juice and honey (to taste...I usually add a little extra honey). Add cilanro, salt and pepper, to taste.
Place baking dish with fish (and mango nectar) in the oven. Bake for 15-20 minutes (time will vary depending on th thickness of fish).
Remove pan from oven and place on plate with tongs (dispose of remaining nectar). Top with a generous helping of salsa. Serve with rice, quinoia or vegetable of your choice!