Ingredients
SERVINGS: 4 Serving(s)
- 8—10 Peppadew (piquante) peppers, chopped
- 2 ripe peaches, peeled and chopped
- 1 lime, juiced
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons red onion, chopped
- 2 tablespoons celery, chopped
- ¼ teaspoon kosher or sea salt
- a few grinds fresh black pepper
- 2 tablespoons olive oil
- 1—2 tablespoons unsalted butter
- 4 (6- to 8-ounce) mangrove snapper fillets, skinned and deboned
- 1 teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
Preparation
Combine peppers, peaches, lime, parsley, onion, celery, and salt/pepper in a mixing bowl; cover and refrigerate about 30 minutes.
Lightly pat dry each piece of fish; sprinkle both sides with a little salt/pepper.
Heat a nonstick skillet to medium-high; add olive oil and butter, then carefully place fish in pan.
Cook about 2 minutes, flip, and reduce heat to medium to cook another 2 minutes (you may even cover the pan so fish cooks more quickly/retains moisture). When fish is opaque (depending on thickness), remove, top with salsa, and serve immediately.
