Korean Fish Tacos with Mango Pico De Gallo and Mango Salsa

PHOTO: NATIONAL MANGO BOARD

2 lb. halibut or mahi mahi (or any other meaty fish)

½ cup sesame oil

3 tsp. fresh lime juice

5 tsp. Korean chili powder or 1 jalapeno pepper, seeded and finely chopped

1½ tsp. ground cumin

1½ tsp. ground coriander

1 Tbsp. Kochujang red bean paste

1½ tsp. garlic, minced

1 tsp. kosher salt

as needed, olive oil

as needed, butter

as needed, lemon wedges

pinch of ground black pepper

1-2 fresh mangos for salsa

2 slightly ripe mangos for pico de gallo

3 onions

1½ tomatoes

2 jalapenos

4 cups cabbage, finely shredded (Napa cabbage is preferred)

1½ cups prepared red or tomatillo salsa

as needed, 6" corn tortillas

as needed, fresh kimchi

For fish: Combine sesame oil, lime juice, Korean chili powder or jalapeno, cumin, coriander, Kochujang red bean paste, garlic and kosher salt to create a marinade. In refrigerator, marinate fish overnight or for at least 2-3 hours. Broil marinated fish inside a foil packet with a little olive oil, butter and lemon wedges.

For the mango pico de gallo: Combine 3 diced onions, 1½ diced tomatoes, 2 minced jalapenos, 1 diced avocado, 2 diced slightly ripe mangos, salt and pepper to taste and fresh lime juice.

For the mango salsa: Dice 1-2 fresh mangos (depending on size) and puree in blender or food processor. Add pureed mango to 1½ cups prepared red salsa or tomatillo salsa and mix well to combine.