Cornmeal Crusted Orange Roughy with Mango Salsa

Mango Salsa:

1 mango, peeled, seeded, and diced
1/2 cup diced red bell pepper
1 jalapeño chile, seeded and diced
1/4 cup finely chopped red onion
1 T finely chopped fresh cilantro
1 T freshly squeezed lime juice
1 teas. grated lime zest
salt and freshly ground black pepper to taste

Fish:

6 (4-ounce) fillets of orange roughy (substitute fresh haddock or cod if not available)
salt and freshly ground pepper to taste
1/2 cup flour
1/2 cup buttermilk
1 cup cornmeal
2 tablespoons oil

Directions:

1) To prepare salsa, combine all salsa ingredients in a non-reactive bowl.  Let rest at least an hour to allow flavors to mellow.

2) To prepare fish, salt and pepper the fillets.  Put flour, buttermilk, and cornmeal into three separate, shallow bowls.  Dredge the fish first in the flour, then buttermilk, then cornmeal.  Heat oil in large skillet over medium-high heat.  Sauté the coated fish fillets until lightly browned, about 3 to 4 minutes per side.  Serve with salsa on the side.

*Recipe from Southwest Seasonal Cooking.

Parley

This recipe is quite easy to prepare, very eye catching with all the beautiful colors in the salsa, and best of all tasty!  It's also versatile - you could easily substitute chicken if seafood doesn't appeal to you or just make the salsa and serve it with tortilla chips.