Fruit salsas are very popular to serve with fish. I’ve seen numerous recipes in food magazines recently. We ate at Little Moir’s Food Shack, a fish joint in Jupiter, Florida that served a spicy, sweet, and colorful fruit salsa with a tuna basil roll, which quickly became my favorite. I had never tasted anything like the fruit salsa before. It was sweet, spicy and hot all at the same time and it burst in my mouth with flavor. They use whatever fruit is in season; currently it’s a melon combination. I personally prefer the mangos, nectarines and tomatoes, which was in the salsa the first time I tried it there. Taste and adjust ingredients as you go. If you like it spicy, add more peppers. They grow their own peppers and I’ve never quite gotten a handle on what they are, but they are spicier than the jalapenos I use.
My Carolina Kitchen's basic recipe