Notes
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.
Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook