Prepare Fruit Salsa and chill.
Lightly salt and pepper fish. Dredge in flour.
Heat oil in a large skillet. Add butter and heat. Lightly sauté fillets until golden brown, about 4 to 5 minutes. Turn fish over and repeat, cooking until done. Drain on paper towels.
In a small bowl, combine mango, pineapple, red pepper flakes, onion and garlic. Add vinegar, cilantro, basil, parsley, salt and pepper. Mix well. Chill until ready to use.
Contributed by Joyce Taylor