📖 Instructions

1. First things first, let's prep those mangoes! Peel and dice two ripe mangoes into small, roughly 1/2-inch pieces. Don't worry about being too precise; rustic is fine. Remember, the salsa is meant to be a delightful mix of textures, not a uniform mush.
2. Next, finely chop half a red bell pepper. You know, that gorgeous, vibrant red one that sings of summer? If you don't have a red one, orange or yellow works just as well. It's your salsa! Don't let it dictate your life.
3. Now, the red onion. It's always a good idea to give this one a quick rinse before chopping. Trust me, you'll appreciate it. Finely chop half a red onion, ensuring you get small, delicate pieces that won’t overpower the delicate mango sweetness.
4. Now for the cilantro! It’s a crucial ingredient for that fresh flavor. Grab a handful and give it a good chop. Aim for something that looks a bit like confetti. It will add a nice visual element to your masterpiece.
5. In a medium-sized bowl, gently toss together the diced mangoes, red bell pepper, and red onion. Once everything's mixed nicely, stir in the chopped cilantro. Sprinkle with some salt, lime juice (about 2 tablespoons will do nicely, but adjust to your liking!), and a pinch of cayenne pepper if you're feeling spicy. Let it sit for at least 15 minutes. This allows the flavors to meld together beautifully and create a symphony of taste.
6. Preheat your grill to medium-high heat. You should be able to hold your hand about 6 inches above the grates for a couple of seconds before it gets too hot. If it's too intense you'll burn your fish immediately, and no one wants that!
7. Pat your fish fillets dry with paper towels. This is crucial because it helps ensure that the fish doesn't stick and cooks evenly. Season both sides with salt, pepper, and your favourite seasonings like paprika or garlic powder. Let's unleash your creativity!
8. Carefully place the fish fillets on the preheated grill. Avoid overcrowding the grill; you want them to sizzle beautifully. Grill the fish for about 3-4 minutes per side or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook; you want it tender and juicy, not dry.
9. Once cooked, remove the fish from the grill and let it rest for a couple of minutes before serving. This allows the juices to redistribute creating the best texture. Don’t skip this step, it's really important!
10. To serve, place a fish fillet on a plate and top generously with your vibrant mango salsa. Garnish with a sprig of cilantro, if desired, and enjoy! It's a delightful taste of summer.