Recipe - Sauteed Grouper With Tropical Fruit Salsa

One half Pickled or fresh jalapeno;
or more to taste
2 teaspoon White vinegar
2 teaspoon Fresh lime juice
1 One half tablespoon Thinly cut or sliced up red onion; cut
into 1/2inch lengths
2/3 cup Finely minced ripe mango
1/3 cup Finely minced ripe papaya;
(or 1/3 cup more mango)
1 One fourth cup Finely minced ripe pineapple
Salt and freshly ground
black OR white pepper; to
taste
2 teaspoon Chopped fresh cilantro
1 tablespoon Vegetable oil
28 ounce Grouper; cut into 4x7oz
fillets, each 3/4" thick
Flour; for coating fish

Preheat the oven to 400 degrees. Cut off and discard the stem of the
jalapeno pepper and cut it in half lengthwise. Scrape out and discard the
seeds (unless you want the salsa very hot; the seeds are the hottest part).
Chop the pepper fine, wearing thin, disposable gloves if you're sensitive
to chiles.

Put the vinegar, lime juice, jalapeno and red onion in a mixing bowl and
stir to combine. Add the minced fruit and fold gently with a rubber spatula.
Season with a little salt and fresh pepper and fold in the cilantro. If
it's a hot night, refrigerate the salsa while you cook the fillets (it will
keep for up to 4 days), but the salsa should be served at room temperature.

Put the vegetable oil in an ovenproof skillet large enough to easily hold
all the fish, and place it over high heat. Salt and pepper the fillets and
lightly coat them with flour, patting off any excess. When the oil is hot,
slip the fillets, round side down, into the pan. Cook the fillets on one
side until golden brown, 23 minutes.

Turn fillets over with a metal spatula and place the skillet in the oven
until they're just cooked through, 810 minutes. To check, place the end of
a metal spatula in the thickest part of one fillet where the flesh is
beginning to separate into flakes, and push it open slightly. If it's done,
that piece will move away from the rest of the fillet. Remove the fillets
from the oven.

Place the grouper on dinner plates, spoon some fruit salsa next to each
fillet, and serve right away.

Notes: COMMENTS: The heat level of this fruit salsa can register high or
low on the scale, according to how much jalapeno you use. Total prep and
cooking time is about 40 minutes.

Reviewed by Ann Burger http://www.charleston.net on May 6, 1998; Edited
by Hanneman; converted by MC_Buster. PER SERVING: 244 cals, 6g fat.

Recipe by: GREAT FISH, QUICK by Leslie Revsin

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 06,
1998