This recipe includes the bounty of summer produce; tomatoes, mango, bell peppers and citrus. This is a two part recipe with a marinade and salsa. The marinade comprises of lemon and orange (zest and juice), olive oil, scallions, cilantro (stems and leaves),  jalapeño, salt, sugar and cayenne pepper. The fish, whatever type you choose, marinates for one hour at room temperature. The salsa made with tomatoes, mango, red bell pepper, cilantro, red onion, salt, pepper, olive oil and lemon juice. Dorie has you prepare the fish in a skillet but my husband grilled it on the BBQ. The marinade is brought to a boil and served over the fish and the salsa is served on the side. My husband said it was delicious and restaurant worthy. I am in shock as mango is not his favorite but it is mine so we will be having this again. My son was not thrilled with all this ‘funny stuff’ on his salmon and asked that he not be present when we make this again. Got to love teenagers. To see what others thought head over to Cook the Book Fridays.