Papaya-Pineapple Salsa (with Pan-Fried Halibut) 

Recipe from: AJ
Servings: 4

<u> For the salsa</u>:
2 cups ripe papaya, diced
1 cup ripe pineapple, diced
2 green onions, thinly sliced
1 jalapeno pepper, ribs and seeds removed, finely diced (or your favourite hot sauce to taste)
1/2 cup packed fresh cilantro leaves, chopped
juice of half a lime
1 teaspoon salt
1 tablespoon peanut or olive oil

Mix all ingredients in a bowl, and set aside while you prepare the halibut.

<u>For the halibut</u>:
4 6 ounce boneless, skinless halibut fillets
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil

Mix together the flour, salt and pepper. Dredge the halibut fillets in the flour, shaking to remove excess. Heat the butter and olive oil together in a large frypan on medium-high heat. Fry the fillets, two at a time, until browned on each side and the flesh of the fish flakes easily. Serve hot, with a small mound of the salsa right on top of the fish, or to the side.