Pan-Fried Halibut with Papaya-Pineapple Salsa

Salsa:
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 tsp. salt
1 Tbsp. peanut or olive oil

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

Halibut:
4 6 ounce boneless, skinless halibut fillets
1/4 cup all purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsps. butter
2 Tbsps. 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.
Makes 4 servings.

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