Spicy fish and Mango Salsa

This idea came from Saturday Kitchen (on Fox and Austar) Chef Tony Tobin

Ingredients
1/2 orange, zest and juice only
1/2 lemon, zest and juice only
1 tbsp lime marmalade
½ tsp ground celery seed
½ tsp ground cumin
2 John Dory fillets
1 mango, peeled, stone removed, finely chopped
1 large tomato finely chopped
1 small spanish onion, finely chopped
1 chilli, finely diced
2 limes, juice only
salt and ground black pepper
1 tbsp olive oil

1. Place the orange and lemon zests, lime marmalade, ground celery seed and cumin into a bowl and mix well to combine. Add some of the orange and lemon juices to make a runny marinade.
2. Place the John Dory fillets into a dish and pour over the marinade. Set aside to marinate for 20 minutes.
3. Meanwhile, place the mango, tomato, red onion, chilli and lime juice into a separate bowl and mix to combine. Season, to taste, with salt and freshly ground black pepper and set aside until ready to serve.
4. Heat a frying pan until hot and add the olive oil. Add the marinated John Dory fillets, flesh-side down and cook for 3-4 minutes on each side, or until caramelised and the fish is just cooked through.
5. Heat two pouches of Tilda Coconut, chilli and lemongrass rice
6. To serve, place a spoonful of the mango salsa onto the side of each plate, place rice at the centre and top with a John Dory fillet.