Spicy sauteed fish with a pineapple mango salsa

This Aug. 9. 2017 photo shows spicy sauteed fish with a pineapple mango salsa in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Start to finish: 35 minutes

Servings: 4

3/4 cup finely diced pineapple

3/4 cup finely diced mango

1/4 cup finely chopped red onion, soaked in ice water for 20 minutes and patted dry

2 to 3 tablespoons fresh lime juice

3 tablespoons chopped fresh mint or cilantro or a mix

Kosher salt

1/3 cup all-purpose flour

3 tablespoons creole spice mix (recipe below) or store-bought, such as Zatarains

3 tablespoons vegetable oil

Four 6-ounce firm-fleshed white fish fillet pieces, such as tilapia

In a bowl combine the pineapple, mango, onion, lime juice and herbs; add salt to taste.

On a piece of parchment, combine the flour and the spice mix; stir well. In a large skillet, heat the oil over high heat until hot. Reduce the heat to medium-high. Dip the fish in the flour mixture, coating it well on all sides, shaking off the excess, and add it to the skillet. Cook it until golden brown, about 2 minutes a side and transfer a portion to each of 4 plates. Top each portion with a heaping spoonful of salsa.

Creole Spice Mix

2 teaspoons hot paprika

1 1/2 teaspoons garlic powder

1 teaspoon kosher salt

3/4 teaspoon onion powder

3/4 teaspoon cayenne

3/4 teaspoon oregano

3/4 teaspoon thyme

1/2 teaspoon freshly ground black pepper

In a bowl, mix all the ingredients together well.

Nutritional information: 328 calories; 106 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 85 mg cholesterol; 573 mg sodium; 21 g carbohydrates; 2 g fiber; 8 g sugar; 36 g protein.

Sara Moulton, Associated Press