Make This As Soon As Possible. . .

was the subject line in the latest email from Judy Walker, food writer extraordinaire. This is the recipe that won Second Place honors at the Great American Seafood event in New Orleans last weekend. Judy says even if you just make the salad part you will end up like her. She can't stop thinking about it after having only a taste!

Sounds yummily summery too!

Saute red snapper with melon and mango salad

Makes 6 servings

½ cantaloupe

½ honeydew

1 mango

4 tablespoons chopped cilantro, divided use

1 tablespoon chopped mint

2 tablespoons honey

½ cup seasoned rice vinegar

¼ teaspoon Asian chili paste

1 cup seedless watermelon, cut in large dice

1 cup cantaloupe, large dice

1 cup casaba melon, large dice

Juice of 1 lime

1 teaspoon sugar

½ teaspoon salt

6 red snapper fillets, 8 to 10 ounces each, scaled and
scored, pinbones removed

Salt, pepper, flour

2 tablespoons each canola oil and butter

Cut the halves of cantaloupe and honeydew, and the
mango, into julienne strips. Mix together the honey,
rice vinegar, 2 tablespoons chopped cilantro, mint and
chili paste, and toss with the julienne melon and
mango.

In a separate bowl, mix together the diced melon and
gently toss with the salt, sugar, lime juice and the
additional 2 tablespoons cilantro.

Season snapper fillets with salt and pepper and dust
with flour. Divide the 6 fillets, skin side down, into
two large saute pans preheated with 1 tablespoon
canola oil and 1 tablespoon of butter in each pan.

Cook over medium to high heat for about 3 to 4
minutes. More of the cooking needs to be done on the
skin side so it's nice and crispy. Turn and continue
cooking for additional 2 to 3 minutes.