Directions

1. For the mango salsa, in a medium bowl combine mango, cabbage, cilantro, green onion, jalapeño, lime zest and juice; mix well. Let stand 15 minutes.
2. Meanwhile, for the mackerel, place a small nonstick skillet over medium heat. Add cumin seeds; cook 30 to 45 seconds or until aromatic, shaking pan occasionally. Transfer seeds to a cutting board.
3. Coat the same skillet with gluten-free nonstick cooking spray and return to medium heat. Add garlic; cook and stir 30 seconds. Add garlic to cumin seeds. Using a chef's knife, chop garlic and cumin together to create a paste. Spread cumin paste evenly on fillets; set aside.
4. Coat a large nonstick skillet with gluten-free nonstick cooking spray and place over medium heat. Add fillets and 1/4 cup water. Cover and cook 5 to 10 minutes or until fish flakes easily with a fork. Serve with mango salsa.