In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
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|Serving Size: 1 recipe (614g)|
|Recipe Makes: 0|
|Calories from Fat: 644 (64%)|
|Amt Per Serving||% DV|
|Total Fat 71.5g||95 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 217.6mg||8 %|
|Potassium 2126.5mg||56 %|
|Total Carbohydrate 100.4g||30 %|
|Dietary Fiber 21.5g||86 %|
|Sugars, other 78.9g|
|Protein 11.8g||17 %|
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Calories per serving: 1012
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