Coat Dorado with Lemon Juice and Zest. Sprinkle on Ground Pepper and Garlic Salt. Let sit for 1/2 to 1 hour.
Chop Mango into 1/4 inch chunks,
Tomatos into 1/4 inch chunks, Onions and Pepper into 1/4 inch chunks. (for milder salsa, remove seeds from pepper before chopping.
Mix Mango, tomatos, onions and peppers in bowl and set aside for garnish.
Either BBQ or Forman Grill the Dorado until slightly crispy on outside and cooked internally (about 10 minutes on Forman Grill).
Heat Corn tortillas on a flat pan until warm and soft (keep warm in a clean dish cloth) serve Tortillas, Fish and Salsa!
Other Notes
Goes great with Spanish Rice and Refried or Pinto Beans