Sprinkle 1/4 teaspoon salt and the pepper over fish. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside, and keep warm. Heat remaining oil in skillet over medium-high heat. Add carrot, and saute 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; saute 3 minutes or until crisp-tender. Place 1 fish fillet on each of 4 plates. Yield: 4 servings. INSTRUCTIONS FOR Mango Sauce: Combine all ingredients in a small saucepan, and cook over medium heat 10 minutes, stirring occasionally. Pour into a blender, and process until smooth. Yield: 1 cup (serving size: 1/4 cup). Per serving: 564 Calories; 10g Fat (16% calories from fat); 44g Protein; 74g Carbohydrate; 88mg Cholesterol; 492mg Sodium NOTES : Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice. Recipe by: Cooking Light, March 1995, page 116 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.