Recipe(tried): Mango's Grilled Grouper with Orange Beach Fruit Salsa

Mango's Grilled Grouper with Orange Beach Fruit Salsa
SERVES: 4
This is a summertime dish. It is light, spicy, and cooling on hot evenings.

1 papaya, seeds and skin removed, cut into small dice
1 mango, seeds and skin removed, cut into small dice
1/4 pineapple, core, outside skin, and eyes removed, cut into small dice
1/2 tomato, chopped
2 jalapenos or serrano chilies, stems, seeds, and ribs discarded and cut into small dice
1/3 cup Spanish wine vinegar
1/2 red onion, peeled and diced small
2 tablespoons olive oil
1/4 cup roughly chopped cilantro or mint leaves

Take four 8-ounce grouper fillets (I use halibut or red snapper fillets), cut on an extreme bias. Prepare the salsa: Gently combine all of the ingredients and keep at room temperature. Prepare a hot grill and oil it. Grill the fish until just cooked through. Place the fish on warm plates and top with the desired amount of salsa. (The salsa will keep in the refrigerator for about a day.)