A Guide to Din­ing in SW Florida

RSWLiving - - Department­s -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.