Recipe - Grouper With Tropical Fruit Salsa

One half cup Cubed mango ; (1/4" dice)
One half cup Cubed pineapple ; (1/4"
dice)
One half cup Cubed papaya ; (1/4" dice)
1 cup Diced assorted roasted;
peeled peppers
(such as red bell; poblano
and jalapeno)
2 tablespoon Chopped cilantro; plus extra
Minced fine; for garnish
Juice of 2 limes
Salt; to taste
Freshlyground black pepper;
to taste
2 Thin Grouper or sole fillets
; (5 to 6 ounce ea)
Southwest Spice; see * note
1 teaspoon Finelyminced red bell
pepper; for garnish

* Note: See the "Southwest Spice {Emeril's Southwest Seasoning}" recipe
which is included in this collection.

In a small bowl combine fruit, peppers, cilantro and lime juice; season to
taste with salt and pepper. Let sit while you prepare fish. Heat a
castiron skillet over high heat until just smoking. Season both sides of
fish fillets with salt, pepper and Southwest Spice, patting it in with your
hands. Sear fish until browned and crisp, about 2 minutes per side, turning
once. Serve fish fillet with salsa spooned over. Garnish rims of plate with
minced cilantro and red pepper. This recipe yields 2