Snapper with Mango Salsa

1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1 teaspoon minced ginger
for the fish;
4 (6-ounce) snapper fillets or any other white fish fillets
2 tablespoon olive oil plus one more for seasoning
lemon juice
garlic salt and black pepper

Make the salsa 15 minutes before baking the fish by mixing all ingredients in a crystal bowl. Refrigerate for 15 minutes or until is time to serve.
Preheat oven to 400 degrees.
Season the fillets with olive oil, garlic salt and pepper
In a 11×7 inch baking dish, pour olive oil and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets.
Bake for 10 to 12 minutes for 1/2 inch thick fillets, or 16 to 18 minutes for 1 inch thick fillets. Snapper is done when it flakes easily with a fork. Serve with mango salsa.

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