Sauteed Grouper With Tropical Fruit Salsa

Directions

1. Preheat the oven to 400 degrees. Cut off and throw away the stem of the jalapeno pepper and cut it in half lengthwise. Scrape out and throw away the seeds (unless you want the salsa very warm; the seeds are the hottest part).
2. Chop the pepper fine, wearing thin, disposable gloves if you're sensitive to chiles.
3. Put the vinegar, lime juice, jalapeno and red onion in a mixing bowl and stir to combine. Add in the diced fruit and fold gently with a rubber spatula.
4. Season with a little salt and fresh pepper and mix in the cilantro. If it's a warm night, chill the salsa while you cook the fillets (it will keep for up to 4 days), but the salsa should be served at room temperature.
5. Put the vegetable oil in an ovenproof skillet large sufficient to easily hold all the fish, and place it over high heat. Salt and pepper the fillets and lightly coat them with flour, patting off any excess. When the oil is warm, slip the fillets, round side down, into the pan. Cook the fillets on one side till golden, 2-3 min.
6. Turn fillets over with a metal spatula and place the skillet in the oven till they're just cooked through, 8-10 min. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If it's done, which piece will move away from the rest of the fillet. Remove the fillets from the oven.
7. Place the grouper on dinner plates, spoon some fruit salsa next to each fillet, and serve right away.
8. Notes:COMMENTS: The heat level of this fruit salsa can register high or possibly low on the scale, according to how much jalapeno you use. Total prep and cooking time is about 40 min.