1. In a small bowl combine mango, green onions, parsley and lime juice. Cover and refrigerate until ready to serve.
2. In a small saucepan over medium heat combine maple syrup and mustard; bring to boiling. Reduce heat to low; simmer 5 minutes. Remove from heat and let cool.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Season fillets with salt to taste. Brush with maple syrup mixture. Place fillets on grill. Grill, covered, 5 minutes per side or until fish flakes easily with a fork.
4. Just before serving, stir goat cheese into mango mixture. Spoon over fillets, and serve.
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