Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa

This recipe serves:  2 4 6 8

1 large orange, peeled, segmented and diced
1/2 large mango,peeled, pitted and diced
1/4 cup diced red onion
1/2 jalapeño pepper, seeded and diced
1 teaspoon olive oil
1 1/2 teaspoons freshly squeezed lime juice
1 pinch kosher salt
1 dash freshly ground black pepper
2 6-ounce red snapper fillets
1 pinch kosher salt
1 dash freshly ground black pepper
2 1/4 teaspoons olive oil
1/2 clove garlic,minced
1/2 cup fresh orange juice
1/2 tablespoon chopped, fresh cilantro
For the salsa:

1. In a stainless-steel bowl, combine all the ingredients and mix well. Set aside.

For the fish:

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.

2. Place a saute pan large enough to accommodate all the fillets over medium-high heat. Add the snapper fillets and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

3. Add the garlic and orange juice to the pan. Bring to a low simmer, then remove the fish and place on a warm platter. Continue to simmer the juice for 3 to 4 minutes to reduce. Add the cilantro.

4. Place each fillet in the center of a warm plate. Pour the orange-flavored cooking juice over the fish and serve the salsa on the side.

Serving Size: 1 fillet plus 1/2 cup salsa

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