1/4-cup light coconut milk, divided
6 tablespoons fresh lime juice (about 4 limes), divided
4 (6-ounce) mahi-mahi or other firm white fish fillets
1-1/2 cups diced peeled ripe mango (about 1/2 pound)
3/4 cup diced English cucumber (about 1/2 medium)
1/3 cup finely diced red bell pepper
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced peeled fresh ginger
1 serrano chile, minced
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Lime slices (optional)
Cilantro sprigs (optional)
1. Combine 3 tablespoons milk and 3 tablespoons juice in a shallow dish; add fish, turning to coat. Cover and marinate at room temperature for 15 minutes.
2. Make the salsa: Combine remaining 1 tablespoon milk, remaining 3 tablespoons juice, mango, and next 6 ingredients (through chile) in a bowl. Add 1/4 teaspoon salt; toss well.
3. Remove fish from dish; discard marinade. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Cook fish 4 minutes on each side or until desired degree of doneness. Serve with the mango salsa. Garnish with lime slices and cilantro sprigs, if desired.