I haven't tried these exact recipes yet, but I had sole with mango at a restuarant once and it was such a good combination!
Baked fish with mango or peach
2 tsp. soy sauce 1 clove garlic, minced 1-1/2 lbs. fish fillets (i.e. cod, sole, salmon) 1 cup chopped mango or peaches 1 tsp. grated ginger root 2 Tbsp. lemon juice 1 tsp. sugar (optional) 1/4 tsp. salt dash white pepper
All you do is combine the first three ingredients in a glass baking dish and let sit for about 30 mins to marinade. Then mix together the mango, ginger, lemon juice, sugar and s&p and spread it over the fish, and bake at 375, about 10 minutes or until fish is cooked through.
Pan Roasted Salmon in Mango Juice (Modified from the Williams & Sonoma FISH cookbook)
4 salmon fillets (about 6-8 oz each, remove skin and bones) 1 1/4 cups mango juice (the recipe calls for bottled but I think it would be best to make your own, just by pureeing 1 peeled mango in the blender with water, probably about 3/4 cup) 2 tbsp olive oil 2 tbsp minced chives or green onion
Marinade the salmon fillets in the mango juice about 20 minutes (no longer) then drain, reserving the juice, and pat dry. In a large OVENPROOF non stick pan heat the olive oil then add the fillets. Reduce heat to medium and cook until the fillets get crisp, about 5 mins. Transfer the pan to a preheated 450F oven and bake about 2-3 mins (flesh of fish should be opaque on the outside but still slightly transparent in the center). Take it out of the oven and cover with foil to keep warm.
Pour the reserved mango juice into a saucepan and bring to boil. Simmer until thickened, about 5 mins, then whisk and pour over the salmon fillets. Garnish with the chives or onion.