In a medium bowl, combine mango, onion, papaya, pineapple, peach, jalapeño, cilantro, vinegar and olive oil.
Season with salt and pepper, if desired.
Preheat oven to 375°F. In a medium non-stick, ovenproof pan, heat coconut oil over medium heat.
When melted and hot, place fish in pan skin-side down, season to taste with salt and pepper, and cook for one minute. Place pan in oven and cook for eight minutes until cooked through. Remove skin from fish.
Divide fish equally among four plates and top each with some salsa.
Serve with rice, if desired.
Per serving: 248 calories, 24 g protein, 11 g fat (4 g saturated fat), 13 g carbohydrates, 3 g fibre, 66 mg cholesterol, 51 mg sodium