Grilled Pampano

Ingredients:

200 gms pampano fillet, skinless
1/4 cup cucumber, diced
1 tbsp green mango, diced
1/4 cup red pepper, diced
1/4 cup small tomatoes, diced
1/2 piece onion, sliced
2 tbsps green onion, diced
1/3 cup vinegar
1 tbsp lemon juice
salt and pepper to taste
1 tsp sugar
 vegetable oil, as needed

To make green mango salsa:

• Combine tomatoes, onions, lemon juice, mangoes and green onion.
• Let stand for 30 minutes. Chill.
• Season with salt and pepper.

To make Filipino salad:

• Combine vinegar, sugar, salt and pepper. Set aside.
• Mix together cucumber, red pepper and onions.
• Pour vinegar mixture and mix. Chill for at least 30 minutes.
• Dip fish fillet in oil and sprinkle with salt and pepper on both sides.
• Grill on skin side first to make cross marks.
• Turn and grill until done.
• Serve with steamed rice, Filipino salad and green mango salsa on top of the fish.