Prepare the Mango Salsa ahead of time, several hours or the day before you plan to use it.

3 mangos, ripe, diced

1 red onion, small, diced

1 c. red pepper, diced (pictured was made with green pepper, which is what we had on hand. The red pepper is sweeter and makes a better salsa)

2 T. cilantro, coarsely chopped

juice of one lime

jalapeno pepper, half, seeded and diced. (hint-wear gloves when cutting jalapenos), use entire pepper for more heat

salt and pepper to taste.

Combine all and store in refrigerator.

For the cod:
Place cod filets in a baking dish. Pour a 1/4 cup of lemon juice over the filets and sprinkle with lemon pepper. Bake 375* for approximately 20 minutes, or until meat thermometer reaches 145* in center of filet.

Place the cod on your dinner plate and top with the prepared mango salsa. ENJOY!