White fish with mango salsa and butternut squash fries

I must learn how to use my camera more effectively!  Hopefully, reading the ingredient list will be enough to make you want this healthy, filling meal:)

1/2 lb firm mild white fish
1 tsp Old Bay Seasoning

Salsa
1/2 ripe mango, diced
1 Tbsp diced red onion
1 Tbsp seeded diced jalapeno
3 Tbsp diced cilantro
1/2 diced tomato
1/2 lime juiced
1/2 lemon juiced
1 tsp lime zest
1 tsp sugar(if mango is not really sweet)

Squash
1/2 butternut squash
1 tsp olive oil
chili powder, cumin, seasoning salt, ground red pepper

The salsa flavors are best if it can sit for at least a half hour before serving so mix all ingredients for it first.
Preheat oven to 450.  Peel the long part of the squash(save the bulby looking part for soup or to grill on a sandwich).  Cut the squash into equal portions, french fry style and toss in a bowl with the oil and seasonings.  If you have an oven safe cooling rack put it on top of a foil lined pan.  Otherwise line a cookie sheet with parchment paper and spread the squash on pan.  Its pretty important to make sure the pan is large enough.  The fries should not touch, or they wont crisp properly.  Bake 15 minutes, flip and bake 15 more.  Cooking time may need to be adjusted by thickness of your fries.
After you flip the fries once, start the fish. Rinse, pat dry, and season liberally with old bay.  I cooked mine in a cast iron skillet with 1 tsp of coconut oil but cook how you prefer.
I served this over a 1/2 cup of cooked barley mixed with some cilantro and lime zest but it would be good over some brown rice as well.