Grilled Black Bass and Mango and Papaya Salsa

2 ripe mangos, peeled, pitted and diced
2 ripe papayas, peeled, seeded and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh mint leaves
1 1/2 tablespoons freshly squeezed lime juice
1 jalapeno chile, seeded and minced
salt and pepper to taste
4 black bass fillets, about 8 ounces each

Salsa, place the mangos, papayas, onion, bell pepper, cilantro, mint, lime
juice, jalapeno, salt and pepper in a mixing bowl and thoroughly combine.
Marinate in the refrigerator for 2 to 3 hours to let the flavors marry.
Season the bass with salt and pepper and grill over direct medium-high
heat for about 4 minutes on each side. Serve with the salsa.
Makes 4 servings.

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