These simply grilled white fish fillets are topped with a fresh fruit salsa. Serve alongside some rice and a green salad.

BBQ Fish with Summer Fruit Sauce

4 (6-ounce) firm fish fillets
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 peaches, peeled, pitted, diced
1 mango, peeled, pitted, diced (see tip below)
3 tablespoons red onion, peeled and chopped
1/4 cup pear, chopped
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 teaspoon white distilled vinegar

1. Preheat grill to medium-high heat. Brush fish fillets with olive oil, salt, and pepper. Place on grill and cook until flesh becomes opaque and firm, about 5 minutes per side.
2. In a small bowl, gently mix peaches, mango, red onion, pear, lemon juice, lime juice and white vinegar; set aside.
3. Remove fish from grill and top each equally with fruit mixture. Serve while hot.

Makes 4 servings.

Cooking Tips:

• Try catfish fillets with this recipe. They are 'meaty' enough they probably won't break.
• To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.