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1
To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl.
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2
Stir in the lime juice, olive oil and chile.
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3
Season with salt and pepper, to taste.
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4
Place in the refrigerator to chill while preparing the fish.
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5
Preheat the oven to 200 degrees F.
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6
Pour enough canola oil into a large frying pan to generously coat the bottom.
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7
Heat over medium-high heat until hot but not smoking.
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8
While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper.
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9
Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour.
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10
Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking.
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11
Cook until lightly golden on the underside side, about 3 minutes.
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12
Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes.
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13
Transfer to a baking sheet and keep warm in the oven.
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14
Repeat with the remaining fillets, adding more oil to the pan, if necessary.
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15
Serve warm, passing the tomato salsa separately.
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16
*Cook's Note: The type and amount of chile you add to the tomato-onion mix is up to you: choose a milder chile, like serrano or jalapeno and remove the seeds before mincing for a milder result.
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17
Pick a fiery chile like Scotch bonnet or habanero and leave the seeds in for lots of fire.
