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.


  • 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


  1. 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.
  2. 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

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.