Serves 4/ Top this mild fish with the spicy-sweet mango sauce to create a meal that appeals to all ages. Prep tip: You can substitute striped bass, pollock, or another white fish. Serving tip: Accompany with a side of basmati rice laced with cumin seeds, plus a salad of chopped cucumbers, diced tomatoes, minced onions, and plain yogurt.

1 clove garlic, minced

1 small Serrano pepper, seeded and finely minced

1 medium mango, peeled, seeded, and cubed

1/2 cup coconut milk

1 2-inch piece fresh ginger, peeled

1/4 cup chopped fresh cilantro

1/8 teaspoon white pepper

4 5-ounce halibut fillets

1 tablespoon olive oil

2 scallions, thinly sliced, for garnish

Fresh cilantro, for garnish

1. In a food processor, whirl garlic and Serrano pepper until minced. Add mango and coconut milk; pulse 2–3 times. Grate ginger over a small plate. Squeeze grated ginger over mango mixture to extract juice. Add 1 teaspoon ginger solids; discard remainder. Pulse mango mixture until smooth. Add cilantro and white pepper, and pulse 4–5 times. Season to taste with salt and additional pepper. (Makes 1 3/4 cups.)

2. Rinse fish fillets and pat dry. Rub oil on fish and sprinkle with salt and pepper.

3. In a steamer pot or saucepan large enough to hold a metal or bamboo steamer, bring 1–2 inches water to boil. Place fillets into steamer, cover, and steam for 7–10 minutes, until cooked through. Transfer fish to a platter; drizzle with sauce (sauce may be warmed prior to serving, if desired). Garnish with scallions and cilantro.

PER SERVING: 280 cal, 41% fat cal, 13g fat, 6g sat fat, 45mg chol, 31g protein, 11g carb, 1g fiber, 83mg sodium