Northwest Rockfish Fillets With Cranberry & Mango Relish

Ingredients

4 rockfish fillets
1 cup fresh cranberries, coarsely chopped
1 med mango, peeled and cut into thin julienned strips
1 lg orange, zest & juice only
4 ea green onions, chopped
2 Tbsp ginger, fresh, finely minced
¼ cup Triple Sec, Curacao or Cointreau
4 Tbsp butter, NOT margarine
Flour for dredging fillets
Salt and pepper to taste

Directions

1. Dredge each fillet in flour, season with salt & pepper and set aside.
2. Place 3 Tbsp butter into large sauté pan over medium heat.
3. When butter is hot, place fillets into pan with dark side up. The dark side is where the skin used to be.
4. Sauté fillets for 3-4 minutes on each side and remove to a warm platter.
5. Return pan to high heat and add remaining tablespoon of butter, orange juice and Triple Sec to deglaze the pan.
6. Add remaining ingredients and sauté until fruit is tender.
7. Top Rockfish fillets with equal portions of relish and serve immediately.