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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables All, Condiments, Seafood 4 Servings

INGREDIENTS

1/2 Pickled or fresh jalapeno
or more to taste
2 t White vinegar
2 t Fresh lime juice
1 1/2 T Thinly sliced red onion, cut
into 1/2-inch lengths
2/3 c Finely diced ripe mango
1/3 c Finely diced ripe papaya
or 1/3 cup more mango
1 1/4 c Finely diced ripe pineapple
Salt and freshly ground
black OR white pepper to
taste
2 t Chopped fresh cilantro
1 T Vegetable oil
28 oz Grouper, cut into 4x7oz
fillets each 3/4" thick
Flour, for coating fish

INSTRUCTIONS

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 diced
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, 2-3 minutes.  Turn fillets over
with a metal spatula and place the skillet in the  oven until they're
just cooked through, 8-10 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 MC-Recipe Digest by
Kitpath <phannema@wizard.ucr.edu> on  May 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 519
Calories From Fat: 73
Total Fat: 6.5g
Cholesterol: 93.3mg
Sodium: 1884.4mg
Potassium: 1055.1mg
Carbohydrates: 36.1g
Fiber: 10.8g
Sugar: 14.2g
Protein: 49.7g


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