b'2 tablespoons fresh mint, minced2 tablespoons jalapeo, seeded and minced2 tablespoons freshly squeezed lime juice Salt and freshly ground black pepper to tasteFOR THE GRILLED ARCTIC CHAR (6 servings):6 6-ounce Arctic char fillets, skin on, scaled (You can substitute wild salmon or trout.)2 tablespoons Pompeian Extra Light Olive OilSalt and pepperChipotle barbecue sauce (See accompanying recipe.)Jicama salad (See accompanying recipe.)Mango-pineapple salsa (See accompanying recipe.)TO PREPARE THE CHIPOTLE BARBECUE SAUCE:In a saucepan, heat the extra virgin olive oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the mustard powder and red pepper flakes; cook 30 seconds. Reduce the heat to low; stir in the brown sugar, ketchup, chipotles, Worcestershire sauce, vinegar, molasses and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.TO PREPARE THE JICAMA SALAD:Use a vegetable peeler to peel the jicama. Cut into thin matchstick slices, using a Japanese mandoline or the shredding blade of a food processor. Use this method for the carrots as well. Place the jicama, carrots, red bell pepper, radishes and red onion in a large bowl. In a small bowl, whisk together the lime juice, vinegar, cayenne pepper, honey and canola oil. Stir in the cilantro and green onions, and season with salt and pepper. Pour over the jicama salad. Allow the flavors to marinate for about 15 minutes at room temperature before serving.TO PREPARE THE MANGO-PINEAPPLE SALSA:Combine the ingredients in a medium-sized bowl; toss to blend. Season the salsa with salt and pepper. Refrigerate to blend the flavors, at least 1 hour and up to 24 hours.TO PREPARE THE GRILLED ARCTIC CHAR:Prepare a charcoal or gas grill, bringing it to medium-high heat, or use a hot grill pan. Brush the fish with the extra light olive oil; sprinkle with salt and pepper. Grill just until opaque in the center, about 5 minutes per side. Brush with barbecue sauce before each turn. TO SERVE:Divide the jicama salad among 6 plates. Place 1 fish fillet on top of each salad. Top with mango-pineapple salsa and extra barbecue sauce if desired. 100'