Seafood
          ingredients:
8 - 4 ounce.                         salt   (or regular
              triggerfish                                   salt)
                            fillets
5 tablespoons                                       spinach
                olive
                        oil   Sea
5 ounces
            (1/2 bag)
                        fresh.
                                washed
Chopped
            parsley
                      for   garnish
SALSA                                   and   diced
            ingredients:
  1 fresh
          mango
                    - peeled,
                              cored
  1 fresh
          tomato.
                    diced
  1 medium
              sweet
                      onion,
                                chopped
  1 /4 cup                                 fresh
              fresh                                   squeezed
                    cilantro,                                       juice     of
                                chopped                                     1/2 lime
  1 /2 teaspoon
                    sea   salt
                            (or regular)
Combine salsa ingredients in a bowl, cover for 2 - 12 hours. Stir again to blend.

Ar range spinach to fill and slightly hang over the sides of a medium sized shallow casserole dish. Micro wave

spinach for 1 minute max. Lightly salt the fish fillets and

set into very hot olive oil in a fr ying pan over high heat. Sear only until golden brown on one side. approx. 2-3

minutes. Gently turn with spatula.

After turning the last of the fillets, immediately begin

removing the fillets in the same order as you turned them

Arrange the fillets on the bed of spinach golden side up.

as not to overcook.

Spoon 1 /2 of the salsa over the dish and serve the other

half on the side. Place casserole in a pre-heated 400 degree

oven for 5-6 minutes. Gar nish with chopped parsley.

Ser ve with your favorite warm rolls and a side of either

julian steamed carrots and green beans or corn. A fine

chardonnay is mandatory.