Poached Red Snapper with Papaya and Mango Sauce Vierge

• 1/2 cup diced papaya
• 1/2 cup diced mango
• 2 tablespoons diced red onion
• 1 tablespoon plus 1 teaspoon coarsely chopped tarragon
• 1 tablespoon very finely chopped shallot
• 2 teaspoons very finely chopped fresh ginger
• 1 small garlic clove, very finely chopped
• Four 7- to 8-ounce skinless red snapper fillets
• Sea salt
• Cayenne pepper
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lime juice
• Freshly ground black pepper

1. In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
2. Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer.
3. Season both sides of the snapper fillets with salt and cayenne pepper.
4. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes.
5. Transfer the fish to plates with a slotted spatula.
6. Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper.
7. Spoon the sauce over the snapper and serve.

papaya, mango, red onion, tarragon, shallot, fresh ginger, garlic, red snapper, salt, cayenne pepper, extravirgin olive oil, lime juice, freshly ground black pepper

Taken from www.foodandwine.com/recipes/poached-red-snapper-papaya-and-mango-sauce-vierge (may not work)