Pan Seared Fish with Mango Salsa

4 fillets of white-fleshed fish such as turbot, sea bass, or tilapia
1 Tbsp light soy sauce
1 tsp fresh ginger juice (see Note)
½ tsp garlic powder
3 Tbsp butter
Kosher salt
Freshly ground black pepper

Salsa:
1 mango, finely diced
1 cup cherry tomatoes, finely diced
1 cup unpeeled English cucumber, diced
1 scallion, finely chopped
Freshly ground black pepper
1 tsp fresh ginger juice

1. Rinse fish and pat dry. Combine soy sauce, ginger juice and garlic powder in a bowl. Marinate fish for approximately1 hour.

2. Preheat oven to broil.

3. In a heavy-duty frying pan or skillet, melt the butter until clear but not brown. Place fish with flesh facing downward into pan and sear for approximately 2 minutes, until just slightly firm and brown. Sprinkle with salt and pepper.

4. Transfer fish to a 9 x 13-inch baking pan, flesh side up. Broil for about 3 minutes.

5. Combine all the ingredients for the salsa in a bowl and mix. Pour over fish.

NOTE: To make fresh ginger juice: Grate and mince about 3 tablespoons of fresh ginger. Pick up the grated ginger and squeeze it over a bowl until the juice is extracted. (If the ginger is old, it may be dry. You can use the actual minced ginger in this case.)