Recipe for Red Snapper with Pineapple-Peach Salsa and Mango "Guacamole" 
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Yield:
6
Ingredients:
Amount Ingredient
RED SNAPPER ----------------
2 x red snapper fillets - (1 to 1 1/4 lbs ea) skin on
1/4 cup fresh orange juice
1/2 tsp olive oil
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 tsp paprika
3 x garlic cloves minced
----------------- SALSA ----------------
1 x fresh pineapple sliced, cored,
and peeled
2 med peaches peeled, halved,
and pitted
1 sm onion diced
2 x jalapeno chiles seeded, diced
8 sprg fresh cilantro - (to 10) chopped
Salt totaste
Sugar and/or lime juice if needed
----------------- MANGO "GUACAMOLE" ----------------
3 x ripe mangos
1/2 sm onion very finely chopped
1 x jalapeno or habanero chile seeded, and
finely chopped
1 x ripe tomato cored, and
finely chopped
1 x garlic clove minced
2 tsp chopped fresh mint
1/2 tsp salt
5 sprg parsley chopped
----------------- TO FINISH ----------------
Olive oil for brushing fillets
Instructions:
Instructions: To prepare the Red Snapper: Rinse fish and pat dry. Combine orange juice, oil, salt, pepper, paprika, and garlic in a resealable plastic bag. Add fish and seal bag; turn to coat fish. Marinate in the refrigerator for 1 to 2 hours.

While fish is marinating, make the Salsa: Place the pineapple rings and peach halves in the center of the cooking grate and grill 5 to 7 minutes, turning once halfway through cooking time. Remove from grill and allow to cool.

Dice fruit and place in a small bowl. Add the onion, jalapeno, and cilantro; mix well. Season with salt. Adjust tartness with either sugar or lime juice. Let rest for 30 to 60 minutes before serving so flavors can blend.

To make the Mango "Guacamole": Peel mangos and cut fruit off each side and ends of the pit. In a medium-sized bowl, mash mango with a fork and combine with the remaining guacamole ingredients until well mixed but still lumpy. Chill until ready to serve.

Remove fish from marinade and blot on a paper towel. Lightly brush both sides of fish with oil to prevent sticking to cooking grate. Place fish skin-side down in center of cooking grate. Grill 8 to 10 minutes or until fish is opaque and flakes with a fork, turning once halfway through grilling time.

Remove from grill and serve with the salsa, guacamole, and tortillas.

This recipe yields 6 servings.

Wine Recommendation: Do the fish a favor and bathe it in a Sauvignon Blanc. It will rise to the surface buoyed up by the peach, pineapple, and mango and gratefully kiss your palate.

Beer Recommendation: A crisp, cold Pilsener makes the perfect, polite backgrounder for the many colorful flavors dancing in this dish.

Comments: Tropical flavors mingle with just enough chile to make this light snapper dish exotically intriguing.

Note: Always wear gloves when handling chiles, especially the extra hot habanero, and be careful not to get any in your eyes. Wash hands thoroughly after handling chiles and keep chiles out of the reach of children.

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