PAN-SEARED GROUPER WITH
TROPICAL SALSA

Salsa

2 cups cubed mango

2 cups cubed pineapple

2 cups cubed papaya

1 cup diced roasted red bell peppers

1 bunch fresh cilantro, chopped

1 cup orange marmalade

2 limes, juiced

2 tablespoons diced jalapeños

Grouper

2 tablespoons olive oil

6 8- to 10-ounce grouper fillets

Cajun spice for coating

Mixed greens for serving

For the salsa, in a bowl combine the mango, pine­apple, papaya, roasted peppers, cilantro, orange mar­malade, lime juice, and jalapeños. Let the mixture sit while preparing the grouper.

For the grouper, in a cast-iron frying pan heat the olive oil until smoking. Coat both sides of the grou­per with Cajun spice. Place the coated grouper into the pan. Cook for 2 to 3 minutes per side (depend­ing on thickness), until done.

To serve, transfer the grouper to a serving dish, plac­ing on top of mixed greens. Spoon the Tropical Salsa on top of the fish.

Note:This recipe also works well with flounder and other types of fish.

Makes 6 servings.