INGREDIENTS

INSTRUCTIONS

Remove skin from fillets then cover and refrigerate until ready to
cook. Cut mango cheeks into fine slivers and prepare tomato salsa.
When ready to serve, place fish fillets in a single layer on a flat
plate, squeeze over a little fresh lemon juice and season lightly  with
salt. Cover fillets with food wrap and microwave on full power  for
about 9 minutes (allow 1 1/2 minutes per fillet). Adjust cooking  time
according to thickness of fillets. Remove from oven and let  stand 1
minute.  While fish cooks, toss the mesclun lightly with just a drizzle
of  olive oil then squeeze over a little fresh lemon juice. Arrange
mesclun on individual serving plates with slivers of mango and  Spanish
onion. Place the warm fish fillets in the middle of the salad  and top
each one with tomato salsa. Serves 6.  Note: If you don't own a
microwave, pan-fry fillets in a buttered pan  for about 3 to 4 minutes,
turning once. Mesclun is available at  specialist fruit shops and some
supermarkets. Alternatively, use a  mixture from the many varieties of
lettuce now available.  Converted by MC_Buster.  Per serving: 207
Calories (kcal); 1g Total Fat; (3% calories from  fat); 4g Protein; 55g
Carbohydrate; 0mg Cholesterol; 11mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2  Fruit; 0 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 759
Calories From Fat: 98
Total Fat: 10.9g
Cholesterol: 381.6mg
Sodium: 829.3mg
Potassium: 3923.6mg
Carbohydrates: 11.1g
Fiber: 2.5g
Sugar: 5.8g
Protein: 146g