White Snapper Salad With Avocado Salsa

  • 4 snapper fillets
  • Coarse salt
  • Ground black pepper
  • Flour for dredging
  • 2 tablespoon Canola oil
  • 3 tablespoons butter

Directions

  1. Heat a heavy pan over medium high heat.
  2. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
  3. As soon as foaming subsides, place fish in pan, Jiggle pan for the first 10 seconds to keep the fish from sticking.
  4. Cook until golden crust forms on fish. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until fish turns golden brown.
  5. Remove to a warm plate.
     

Avocado salsa

  • 2/3 cup grape tomatoes, chopped (10 to 12)
  • 1/2 cup finely chopped pineapple
  • 3 medium avocados, diced
  • 1/2 finely chopped sweet onion, such as Vidalia
  • 1/8 cup finely chopped fresh cilantro
  • 1 tablespoon lime juice

Directions
Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, and salt in a medium bowl.
 

English Harbour yacht punch

  • 1 cup English harbour rum
  • 1/2 cup coconut rum
  • 2 1/2 cup Grace pineapple ginger juice
  • 2 1/2 cup Grace island soda grapefruit
  • 1/4 cup fresh lime juice
  • Dash of grenadine
  • Orange slice for garnish