There's no sugar in the salsa--the sweetness is from the vitamin C-packed mango.
Oxmoor House JANUARY 2005
1. Preheat oven to 425°.
2. Combine mango, red bell pepper, onion, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss well to combine. Set aside or chill, if desired.
3. Sprinkle fillets evenly with 1/4 teaspoon salt and ground red pepper; arrange in an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Serve with mango salsa. Garnish with cilantro sprigs, if desired.
carbo rating: 12
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