Recipe: Mojito Snapper with Tropical Salsa

Makes 4 servings

Snapper: - 4 pieces (about 6 ounces each) skinless snapper fillet
- 4 tablespoons olive or canola oil, divided
- 2 tablespoons fresh lime juice
- 1 teaspoon finely minced lime zest
- 1 heaping tablespoon finely chopped fresh mint
- Salt and pepper
- Garnish: fresh mint sprigs and lime wedges

Tropical Salsa:

- 1½ cups mixed diced fresh or frozen mango*, pineapple and papaya
- 3 tablespoons finely diced red onion
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
- 1½ teaspoons very finely minced fresh gingerroot
- ¼ teaspoon crushed red pepper flakes (more or less to taste)
- 1 tablespoon fresh lime juice
- 2 teaspoons sugar

1. Place snapper fillets in a large zip-top plastic bag. In a small bowl, whisk together 2 tablespoons oil, lime juice, zest and mint. Add to plastic bag and move fish around in marinade to coat each piece. Seal bag, lay bag and fish flat on a baking sheet and refrigerate for at least 20 minutes or up to 1 hour before cooking.

2. To make the salsa: In a small bowl, mix all ingredients together not more than 4 hours before serving. Keep refrigerated. If doing several hours in advance, remove from regrigerator 1 hour before serving.

3. To cook and serve snapper: Season fish on each side with salt and pepper. Heat the remaining 2 tablespoons oil in a large, non-stick skillet over medium-high heat until hot. Place fish top-side down and sear until lightly golden. Turn fish and sauté about 2 minutes more, cooking until fish is golden on each side and just cooked through, but not overcooked. (Cooking time will vary depending on the thickness of your fish, so check it often.)

4. Place each piece of fish on a warm plate and top with ¼ cup of the salsa. Serve remaining salsa on the side.

* Frozen mango is available at specialty stores such as Trader Joe's.

© 2004 by Kathy Casey Food Studios