Snapper with Tropical Fruit Salsa

Recipe

• 1 ½ pounds snapper fillets, skinless
• salt
• freshly ground white pepper
• 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 cup diced mango
• ½ cup cubed pineapple
• ⅛ teaspoon red pepper flakes
• ¼ cup finely chopped red onion
• 1 teaspoon minced garlic
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 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