Scrod with ginger-mango sauce

Cook on low heat, for 1/2 hour, 1/2 mango, diced, 1 large shallot, diced, zest and juice (and some of the pulp) of a large navel orange, juice of small shoot of ginger, squeezed from garlic press, slush of 1/4" slice of jalapeno, squeezed from garlic press, and 1/2 t. balsamic vinegar. Then add 1/2 lb. scrod, increase heat to medium, cover, and cook for maybe 10 min or until fish flakes. Really nice with brown rice pilaf.