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Red Snapper with Pineapple-Peach Salsa and Mango "Guacamole"

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

For the snapper:

2		red snapper fillets, 1 to 1-1/4 pounds each, skin on
1/4		cup fresh orange juice
1-1/2		teaspoons olive oil
1-1/2		teaspoons salt
1/4		teaspoon black pepper
1/4		teaspoon paprika
3		cloves garlic, minced

For the salsa:

1		fresh pineapple, sliced, cored, and peeled
2		medium peaches, peeled, halved, and pitted
1		small onion, diced
2		jalapeño chiles, seeded and diced
8 to 10		sprigs fresh cilantro, chopped
		Salt
		Sugar and/or lime juice, if needed

For the mango "guacamole":

3		ripe mangos
1/2		small onion, very finely chopped
1		jalapeño chile or habanero chile, seeded and finely chopped
1		ripe tomato, cored and finely chopped
1		clove garlic, minced
2		teaspoons chopped fresh mint
1/2		teaspoon salt
5		sprigs parsley, chopped

		Olive oil for brushing fillets
		Warm flour tortillas

To prepare the 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 and place in a small bowl. Add the onion, jalapeño, 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 "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.

Makes 6 servings.

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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