Pan Seared Flounder with Mango, Ginger & Avocado Salsa

In a medium bowl, combine the scallions, jalapeño, and ginger.

To dice the mango, first set it on its narrow side. Starting slightly off-center, slice down through the flesh and along the wide, flat pit. If you run into the pit, just angle your knife away from it and continue to slice. Repeat on the other side. Working on one section of the mango at a time, carefully score the flesh in a crosshatch without cutting through the skin. Press the skin of the mango to turn it inside out and slice off the small pieces right into the bowl. Cut off the small remaining sections from the sides of the pit. Cut the flesh away from the skin and cut into small pieces, too. Add to the bowl.

To dice the avocados, cut them in half and remove the pits. Score the flesh in a crosshatch pattern without cutting through the skin. Scoop out the pieces into the bowl.

Add the cilantro, lime juice, 1 tablespoon of the oil, and ¼ teaspoon of the salt to the bowl. Gently stir to combine (you don’t want to mash the avocados). Set the salsa aside while you prepare the fish.

Season the fish with the pepper and the remaining ¼ teaspoon salt. In a nonstick skillet, heat the remaining 2 teaspoons oil over medium-high heat. Add the fish and cook until golden brown and cooked throughout, about 3 minutes per side. Serve with the salsa.