Snapper With Grilled Mango Salsa

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6 (1/2-inch-thick) mango wedges (1 mango)

3 (1/4-inch-thick) slices red onion

2 teaspoons olive oil, divided

Cooking spray

1/4 cup diced peeled avocado

1 tablespoon chopped fresh mint

2 teaspoons fresh lemon juice

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

4 (6-ounce) yellowtail snapper or other firm white fish fillets

Mint sprigs (optional)

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