Cardamom Sea Bass

6 fresh or frozen skinless sea bass, trout, orange roughy or cod fillets,
about 1/2 inch thick (7 to 8 ounces each)
2/3 cup all-purpose flour
2 teaspoons ground cardamom
1/4 cup butter
Mango-Orange Relish (recipe follows)
12 fresh chive stems

Thaw fish, if frozen. Rinse; pat dry.
On a sheet of waxed paper or in a pie plate or a shallow dish combine
flour and cardamom. Coat both sides of each fillet with the flour mixture;
shake off excess flour.
In a 12-inch, preferably nonstick skillet, melt 2 tablespoons of the
butter. Add 2 or 3 of the fish fillets in a single layer. Fry fish over
medium-high heat on one side for 2 to 4 minutes or till golden brown. Turn
carefully. Fry about 4 minutes more or till golden and fish flakes easily
with a fork. Drain on paper towels. Keep warm in a 300 degree oven while
frying remaining fish in remaining butter, if necessary.
To serve, place a fish filet on a warm serving plate Spoon some
Mango-Orange Relish on top of the fish fillet. Garnish with chives. Makes
6 servings.

Mango-Orange Relish:

To prepare mango, slide a sharp knife next to the seed along one side of
the mango, cutting through the fruit. Repeat on the other side of the seed
to divide into two large pieces. Then cut away all of the mango that
remains around the seed. Remove all of the peel and chop the mango. In a
medium bowl, combine the chopped mango; 2 medium oranges, peeled and
sectioned; 1/2 cup chopped bottled roasted red sweet pepper; 1/3 cup
orange juice; 2 tablespoons dry white wine; and 1 tablespoon snipped fresh
cilantro. Cover and chill 2 to 4 hours before serving.
Makes about 2 1/3 cups relish.

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