Preparation:

• Please note that this recipes requires at least 30 minutes of marinating time, which is not reflected in the prep time.
• Rinse fish; pat dry with paper towels. Cut into four 4-ounce pieces, if necessary.
• For marinade, combine 4 tablespoons (1/4 cup) of the lime juice, 2 tablespoons of the cilantro (chopped), and olive oil in a large shallow dish and mix well.
• Place fish in marinade, turning to coat. Refrigerate, covered, for 30 minutes, turning once after 15 minutes.
• Drain fish and discard marinade. Sprinkle with 1/4 teaspoon of the pepper. Place in a grilling basket or on a piece of lightly oiled foil.
• Grill over medium heat for 10 minutes on eadh side or until fish flakes easily with a fork. Place fish on a warmed serving platter.
• For mango salsa, wash and chop tomato and onion; peel and chop mango, removing pit. In a medium bowl, mix together tomato, onion, mango, 1 tablespoon of cilantro (chopped), sugar substitute, cumin, hot sauce, salt and 1/8 teaspoon of pepper.
• Spoon mango salsa evenly over top of fish, and sprinkle with remaining 2 tablespoons of cilantro to serve.