Blackened Mahi Mahi with Mango Salsa

Ingredients
1-1/2 teaspoons ground cumin 
1 teaspoon garlic powder 
1 teaspoon dried oregano 
1/2 teaspoon ground ginger 
1/2 teaspoon smoked paprika 
1/2 teaspoon kosher salt 
1/2 teaspoon ground black pepper 
1/4 teaspoon ground red pepper 
2 tablespoons olive oil 
4 mahi mahi fillets (4 oz each) 
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1 can (14.5 oz each) Hunt'sŪ Stewed Tomatoes, drained, chopped 
1 medium mango, peeled, chopped 
1 jalapeno pepper, seeded, chopped 
1/2 cup chopped red onion 
2 tablespoons chopped fresh cilantro 
1 teaspoon ground cumin 
1 teaspoon minced garlic 
1 lime, juiced

Directions
Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, 
smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil 
to make a saucy paste; divide mixture in half and set aside one portion.
Brush half of the paste on fish fillets; set aside. Lightly oil grill or grill pan. 
Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
Meanwhile, combine drained tomatoes, mango, jalapeno, red onion, cilantro, 
the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.
Remove fish from grill once it flakes easily with a fork. Brush remaining paste 
on cooked fish. Serve with Mango Salsa.
Cook's Tip - For added smokiness, use hickory or oak chips for outdoor grill.