Ah, New Jersey and global warming - Perfect Together!
Summer Snapper with Mango Pico de Gallo
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.