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.