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Saute Lehi with Puna Papaya Pepper Relish
1 ts Olive oil
4 oz Lehi fillet; (up to 5)
Salt and pepper; to taste
1 c Ripe diced papaya
1 c Ripe diced pineapple
1 tb Sweet thai chili sauce
1/4 c Diced red and green bell pepper
1 ts Chopped cilantro
Season fillets with salt and pepper. Saute fillets in olive oil until
done. In a bowl, toss papaya, pineapple, chili sauce, bell peppers
and cilantro. Serve relish along with the lehi.
Yield: 1 serving