Mango Ginger Sauce:

2 mangoes, peeled, pitted and diced
1 tablespoon lemon juice (15ml)
2 cloves roasted garlic (see instructions below)
1 tablespoon Dijon mustard (15ml)
1 teaspoon chopped ginger (5ml)
Salt and ground pepper to taste

Add to a blender the peeled, pitted and diced mangoes, roasted garlic, ginger, lemon juice, Dijon, salt and pepper. Blend well in blender and then pour into a sauce pan to warm through. Do not boil.

Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and add fish skin side down for 7 minutes. Turn the fillets over and reveal the crispy skin. Grill for another 5 minutes and then remove from heat. Plate and serve with mango ginger sauce.