Ingredients

1 1/2 oz julienned mango
1 1/2 oz julienned papaya
1 1/2 oz julienned green bell pepper
1 1/2 oz julienned red bell pepper
3 oz green cabbage, chiffonaded
1 1/2 oz julienned carrots
2 tsp lime juice
2 tsp canola oil
2 tsp granulated sugar
2 tsp lime juice
2 tsp grated lime rind
1/4 tbsp black pepper
2 tsp apple cider vinegar
2 tsp canola oil
1/4 tsp salt
1/2 tsp ground black pepper
3/4 lb red snapper fillet, in 4-oz pieces
2 tsp minced garlic
2 tsp minced ginger

Preparation (Serves 6)

Heat oven to 350 degrees. Combine mango, papaya, green and red peppers, cabbage, carrots, 2 teaspoons lime juice, canola oil and sugar. Toss to combine.

Combine 2 teaspoons lime juice, lime rind, black pepper, vinegar, 2 teaspoons canola oil, salt and black pepper and mix well.

Season fish fillets with garlic and ginger. Sear fish in a very hot skillet. Transfer to sheet pans and finish cooking in oven.

To serve, place 2 ounces of mango-papaya mixture on each plate. Top with 1 fish fillet and drizzle each fillet with 1 teaspoon of lime topping.