Spicy Red Snapper with Mango Salsa

1 pound fresh or frozen red snapper fillets or other firm-fleshed whitefish, such as orange roughy, redfish, or haddock
1 tablespoon lime juice
1 tablespoon water
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 recipe Mango Salsa (see recipe below)
1 medium lime, cut into wedges (optional)
Fresh cilantro or parsley sprigs (optional)

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish.

2. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness.)

3. To serve, brush the fish with pan juices. Serve with Mango Salsa. If desired, garnish with lime wedges and cilantro or parsley sprigs. Makes 4 servings.

Mango Salsa: In a medium mixing bowl combine 1 mango, peeled, seeded, and chopped (about 1-1/2 cups); 1 medium red sweet pepper, seeded and finely chopped; 1/4 cup thinly sliced green onion; 1 Scotch bonnet or hot green chili pepper, seeded and finely chopped; 3 tablespoons olive oil; 1/2 teaspoon finely shredded lime peel; 2 tablespoons lime juice; 1 tablespoon vinegar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Makes about 2 cups.