1/2 fresh pineapple, cored and peeled
2 mangoes, peeled and pitted
1 Mexican green papaya, peeled and seeded
1 red onion, diced
1 bunch fresh cilantro, chopped
Juice from 1/2 lime
1/4 cup apple juice
Cracked black pepper
1/4 cup prepared harissa (see note)
2 tablespoons olive oil
2 tablespoons freshly squeezed orange juice
4 (6-ounce) filets of red snapper (or swordfish)
Cut the pineapple, mango and papaya into medium dice; mix with the onion, cilantro, lime juice, apple juice, salt and pepper. Set aside
in the refrigerator.
In a small bowl, whisk together harissa, olive oil and orange juice. Pour this mixture over the fish and allow to rest, refrigerated, for 2 hours before cooking.
Build a medium to high fire in a charcoal grill that has been well oiled; cook fish 3 to 4 minutes on each side and remove from the grill. Serve with fruit salsa. Fish may be served with basmati rice that has been tossed with lemon zest.
Note: Harissa is a spicy North African seasoning that contains hot chiles, cumin, garlic, coriander and caraway. It can be found at Whole Foods and at specialty food markets.