![Poached Red Snapper with Papaya and Mango Sauce Vierge](https://cdn.statically.io/img/www.foodandwine.com/thmb/YFHwOfRQ5sI2DCbMFLmC4xiEciU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200602-r-xl-poached-red-snapper-with-papaya-and-mango-sauce-vierge-ab2f0005c1a24e7ea1cb3ec39a863d22.jpg)
Ingredients
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1/2 cup diced papaya
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1/2 cup diced mango
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2 tablespoons diced red onion
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1 tablespoon plus 1 teaspoon coarsely chopped tarragon
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1 tablespoon very finely chopped shallot
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2 teaspoons very finely chopped fresh ginger
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1 small garlic clove, very finely chopped
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Four 7- to 8-ounce skinless red snapper fillets
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Sea salt
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Cayenne pepper
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1/4 cup extra-virgin olive oil
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2 tablespoons fresh lime juice
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Freshly ground black pepper
Directions
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In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
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Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer. Season both sides of the snapper fillets with salt and cayenne pepper. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes. Transfer the fish to plates with a slotted spatula.
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Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper. Spoon the sauce over the snapper and serve.
Suggested Pairing
Argentina's flagship white grape, Torrontés, has a flowery scent and light, bright flavors that make it an ideal match for this poached red snapper with tropical fruit. This intriguing Muscat-like grape may be related to the Torrontés grape indigenous to northern Spain.