Saut

• 1- 1/2 cup Each Purple And Green Cabbage
• 1 whole Medium Mango, Peeled, Flesh Cut From Stone And Cut Into Medium Dice
• 1/4 whole Red Onion, Sliced Thin
• 1/2 whole Jalapeno, Seeded And Minced (use More If Desired)
• 2 Tablespoons Chopped Fresh Cilantro
• 3 Tablespoons Fresh Lime Juice
• 1 pinch Salt And Ground Black Pepper To Taste
• 1- 1/2 Tablespoon Each Butter And Vegetable Oil
• 4 pieces Fish Fillets (about 1 1/2 Pounds) Or 1 1/2 Pounds Fish Fillets, Cut Into 4 Pieces
• 1/4 cups Flour Measured Into A Pie Plate Or Other Shallow Pan

1. Mix cabbage, mango, onion, jalapeno, cilantro, lime juice and salt and pepper to taste in a medium bowl.
2. Mound a portion of slaw on each of 4 plates.
3. Meanwhile, heat butter and oil in an 11-or 12-inch skillet over low heat.
4. While pan is heating, sprinkle fish on both sides with salt and pepper then dredge in flour.
5. A couple minutes before saut

purple, mango, red onion, if, fresh cilantro, lime juice, salt, butter, flour measured

Taken from tastykitchen.com/recipes/main-courses/sauteed-fish-fillets-with-mango-lime-slaw/ (may not work)