Learn how to make Grilled Fish with Mango Salsa, one of Rita's healthy pescatarian recipes.

Grilled Fish with Mango Salsa


  • 2 lb. fresh fish steaks or filets
  • 1½ cups pineapple juice, divided
  • 1 teaspoon fresh ginger, divided
  • 2 medium mangoes, peeled and coarsely chopped
  • 4 kiwifruit, peeled and chopped
  • 1 cup pineapple chunks
  • 1 tablespoon brown sugar
  • 1 tablespoon grated orange peel


  1. Place fish in sealable plastic storage bag.
  2. Combine ¾ cup pineapple juice and ½ teaspoon ginger in small bowl. Pour over the fish, turning to coat. Seal bag. Marinate fish in refrigerator about 2 hours, turning several times.
  3. Combine remaining pineapple juice, ½ teaspoon ginger, mangoes, kiwifruit, pineapple chunks and orange peel in medium bowl. Cover; refrigerate.
  4. Remove fish from marinade; discard the marinade.
  5. Arrange fish on rack of broiler pan sprayed with cooking spray. Broil fish 4 inches from heat, 5 minutes on each side if cooking fish steaks; cook fewer minutes if cooking filets. Or grill fish over medium-hot coals, 5 minutes on each side or until the fish flakes easily with fork.
  6. Serve with mango salsa and rice.