Posted: January 23 2011 in RecipesFish & Shellfish

1 tsp olive oil
4 ounces Lehi fillet (up to 5)
Salt and pepper, to taste
1 cup ripe diced papaya
1 cup rice diced pineapple
1 tbsp sweet Thai chilli sauce
¼ cup diced red and green bell pepper
1 tsp chopped cilantro

Season fillets with salt and pepper.  Sauté fillets in olive oil until done.  In a bowl, toss papaya, pineapple, chilli sauce, bell peppers and cilantro.  Serve relish along with the Lehi.

Serves 1