A Guide to Dining in SW Florida
PAN-SEARED SNAPPER WITH PAPAYA AND MANGO SALSA Serves 4
Ingredients: 4 8-ounce snapper filets 2 small papaya 2 mangoes 1 red onion 2 jalapenos, seeds removed 1 tablespoon chiffonade mint ½ teaspoon salt ½ teaspoon granulated sugar Juice from 1 lime
Directions for fish: Heat 3 ounces of olive oil in a sauté pan on high heat. Season fish with salt and black pepper to taste. Cook for 3 minutes, then turn and cook for another 5 minutes.
Directions for salsa: Cut papaya and mangoes into small cubes. Dice the red onion and jalapenos. Finely chop the mint.
Combine all ingredients in a mixing bowl and add the sugar, salt and lime juice. Serve the snapper on a bed of the fresh salsa and garnish with a sprig of fresh mint.
15001 Captiva Drive, Captiva, 239-472-5558, bubbleroomrestaurant.com