Halibut & Salmon Skewers with Mango Mojito Salsa

8 wooden skewers
3/4 cup fresh orange juice
1/3 cup fresh lime or lemon juice
1/4 cup Pinot Grigio or Chardonnay
3/4 cup Extra Virgin Olive Oil, divided
2 Tablespoons garlic, crushed
1-1/2 Tablespoons ground cumin
Sea salt and pepper, to taste
3/4 pounds Alaska Halibut fillets, cut into 2-inch pieces
3/4 pounds Alaska Salmon fillets, cut into 2-inch pieces
2 firm, ripe mangoes, peeled, pitted and cut into 1/2-inch dices (or 3 cups Tony's fresh mango slices, diced)
1 small bunch cilantro, trimmed and chopped (about 3/4 cup)
2 Tablespoons fresh mint, chopped
2 Tablespoons each, diced red bell pepper and red onion
2 teaspoons sugar
1 teaspoon red curry paste
1/4 teaspoon cinnamon
4 limes, sliced

Prior to grilling, soak wooden skewers in water at least 30 minutes.

Blend juices, wine, 1/2 cup olive oil, garlic, cumin, salt and pepper for marinade. Place Halibut and salmon pieces in a large resealable plastic bag. Pour in marinade, seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.

Place mango, cilantro, mint, bell pepper and onion in a large bowl. In a small bowl, blend sugar, curry paste and cinnamon until smooth; whisk in 1/4 cup olive oil. Gently stir mixture into mango salad. Cover and set aside.

Preheat grill or broiler/oven to medium-high heat. Thread marinated fish and lime slices onto skewers. Place skewers onto a grill or broiling pan brushed with Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 4 to 5 minutes per side. Turn once during cooking. Cook just until halibut is opaque throughout. Serve halibut skewers with salsa. Makes 4 servings.