Amberjack in Cilantro Papaya Salsa


2-3 lb. Amberjack fillets, skinned
3 tbsp. butter
1/4 c. olive oil
1 medium onion
2 medium ripe tomatoes, diced
1 tbsp. shallots, chopped
1 tsp. garlic
1 bunch cilantro, chopped
3-4 limes
2 small papayas, seeded, flesh removed & diced
1 c. dry white wine
1/2 c. chicken or fish stock
1 c. flour
salt and pepper

In a sauce pan, saute red onion with a litte bit of olive oil until almost transparent. Add shallots and garlic. Continue cooking until they start to brown. Add diced tomatoes and cilantro, stirring occasionally until tomatoes start to soften. Add half the white wine and squeeze juice of the limes into mixture. Add the diced papaya and season with salt and pepper. Add the stock, reduce heat and simmer uncovered until even consistency. In a skillet, place floured fish, skin side up, in hot oil with butter. When lightly browned, turn and add remaining white wine, reduce for 1 1/2 minutes. Spoon salsa mixture over fish. Place pan in preheated 400-degree oven and bake 2-3 minutes or until fish flakes easily with fork. Serve with rice or pasta. Makes 4-6 servings.