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2 grouper (5 to 6-ounces each) fillets

2/3 cup all-purpose flour

Salt and pepper to taste

Vegetable oil for shallow frying

Strawberry-Kiwi-Mango Salad, recipe follows

Mixed spring greens dressed with Sweet ‘n Sour Vinaigrette, recipe follows (optional)

Check the grouper for bones, removing them with tweezers, if necessary. Combine the flour, salt and pepper in a shallow dish. Dredge the fillets in the seasoned flour, shaking off excess. Heat the oil to a depth of 1-inch in a non-stick skillet over medium-high heat. Cook fillets until golden brown and cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Place fillet on a plate, topped with Strawberry-Kiwi-Mango Salad. If desired, serve with mixed spring greens dressed with Sweet ‘n Sour Vinaigrette (recipe follows). Makes 2 servings.

¾ cup sliced strawberries

1 kiwi, peeled and diced

1 ripe mango, peeled, pitted, and diced

½ small jalapeño pepper, seeded and
diced (optional)

1 tablespoon fresh mint, minced, for garnish

Sweet ‘n Sour Vinaigrette (recipe follows)

Place fruit and jalapeño pepper (if using) in a deep bowl; lightly toss with Sweet ‘n Sour Vinaigrette to taste. Refrigerate for 20 minutes to chill and for flavors to blend. (Do not mix more than 30 minutes before serving.) Garnish with fresh mint, if desired.

Sweet ‘n Sour Vinaigrette is good on fruit salad and spinach salads, too. For a blush of color and added flavor, try adding a tablespoon of strawberry jam to the dressing.

1 cup vegetable oil

½ cup lemon juice

6 tablespoons white wine vinegar

¼ cup granulated sugar

1 tablespoon strawberry jam

2 teaspoon salt

1 teaspoon dry mustard

Combine all ingredients in a pint-size jar fitted with a lid and shake well to mix. Keep refrigerated. Makes about 1½ cups.

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