Wednesday, September 22, 2010

Summer's Sweet (and Spicy) End

Hello to all my new blog-buds, from my sunny patio herb garden. Even though I just posted earlier, I'd like to thank the fine folks at Better Homes and Gardens for choosing my Summer Snapper with Mango Pico de Gallo as THEIR WINNING RECIPE  for Easy Weeknight Meals (and onward bound, my monetary reward!!). Please enjoy this, my classic summer snapper perfection, as the leaves begin to turn, the sun wanders farther from the Northern Hemisphere, and the first day of autumn will be - what??!! - 90 degrees?!
   Ah, New Jersey and global warming - Perfect Together!

Enjoy!

Summer Snapper with Mango Pico de Gallo
Serves 4
2 large heirloom tomatoes (I prefer Brandywine or Russian Black), seeded and diced, or 1 pint red or orange cherry tomatoes, quartered (try to find Sungold)
2 medium jalapeno peppers, seeded and membrane removed, minced
1 small yellow onion, finely diced
¼ c. loosely packed  fresh parsley, chopped
½ c. loosely packed fresh cilantro, chopped
1 mango, diced
1 ear white sweet corn, shucked, kernels removed from cob
2 tsp. kosher salt, divided
¾ tsp. ground black pepper, divided
Juice of 2 limes
4 large snapper fillets
½ c. Flour, for dusting
2 tbsp. olive oil
Combine tomatoes, jalapeno, onion, herbs, mango, corn kernels, 1 tsp. salt, ¼ tsp. pepper, and lime juice in large bowl. Cover and set aside.
Heat 2 large nonstick skillets over medium high heat. Season fillets on both sides with remaining salt and pepper. Pour flour into a shallow baking dish. Coat both sides of fish lightly with flour, shaking off excess. Pour 1 tbsp. oil into each pan, tilting to coat bottom. Add 2 fillets to each pan. Cook 3 minutes per side, until fish is golden brown and flakes easily with a fork. Remove to 4 serving plates and spoon a generous amount of salsa over each fillet. Serve immediately.

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