Pan-Seared Fish With Fresh Fruit Salsa

I did this one on the HuntFishCook show with snapper and grouper. Just about any fish will do. Use my salsa recipe as a guideline only. Use whatever in-season fruit looks best in the store. In the picture, we used mostly mangoes, which is your typical go-to fruit salsa addition.

Ingredients

• 4 6 8-ounce fish fillets
• Salt and pepper
• 2 tablespoons olive oil
• Fruit Salsa
• 1-1/2 cups fresh fruit, diced into 1/4 inch pieces
• (mango, pineapple, apple, melon, kiwi, strawberry, etc.)
• 2 tablespoons red bell pepper, finely diced
• 3 tablespoons red onion, finely diced
• 2 garlic cloves, minced
• 1 green onion, chopped
• 2 tablespoons fresh basil or cilantro, minced
• 2 limes, juice only
• 1 lemon, juice only
• 1 tablespoon olive oil
• Salt and pepper

Directions

Combine salsa ingredients and gently stir to blend. Season with salt and pepper. Let stand at room temperature for 30 minutes, stirring once or twice.

Season fish with salt and pepper. Heat oil in a large skillet and lightly brown fish on both sides until just cooked. To serve, spoon a portion of salsa over the fish.