another fresh seafood idea

• 1 ½ pounds snapper fillets, skinless
• salt
• white pepper, freshly ground
• flour
• 2 tablespoons canola oil
• 2 tablespoons butter

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.

Fruit Salsa

• ¾ mango, diced
• ½ cup pineapple, cubed
• ⅛ teaspoon red pepper flakes
• ¼ cup red onion, finely chopped
• 1 teaspoon garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper

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

MM2