Blackened fish with Cucumber Mango Salsa

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This one you have to start early. If you can make the salsa a day in advance it will taste better.

1/4 cilantro chopped fine

2 mangos cut in 1/4 inch squares

2 cucumbers peeled slice in half and remove all the seeds- middle as this will add to much moisture cut into 1/4 inch squares

1 red onion diced

1 lime

mix all in a bowl squeeze lime over and mix again. let set till next day in the frige. if not at least a couple hours before starting to cook fish.

Coat fillets generously on one side with blackening seasoning. I really like spring cohos for this or smaller kings. Pan fry till uncoated side first flip and fry till the seasoning just starts changing color. plate and place a generous amount of salsa over fish.

The salsa actually gives a cooling effect to the spicy fish and the combo is awesome.