Pan Seared Cod with Papaya Salsa
2 cups chopped papaya
1 cup chopped mango
1/2 oz. pecans, chopped
2 Tbsp. chopped red onion
2 tsp. OWOC Mango Balsamic Vinegar
1/8 tsp. dried red pepper flakes
3 Tbsp. all purpose flour
Dash salt and freshly ground black pepper
1-1/4 lbs. cod, orange roughy, haddock or flounder fillets
1 tsp. OWOC Frantoio EVOO
To prepare salsa, in a small bowl combine papaya, mango, pecans, onion, balsamic and red pepper; set aside.
In another bowl, combine the flour, salt and freshly ground black pepper; coat the fish on both sides with flour mixture.
Coat large non-stick skillet with EVOO; heat one minute. Add fish; cook over medium heat until golden brown, about three minutes. Carefully turn fillets over and cook until other side is browned and fish flakes easily when tested with a fork, about three minutes longer.
To serve, place a fillet on each serving plate; top evenly with salsa. Makes 4 servings
Recipe compliments of Mary Spencer