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!