Ingredients 1/2 c. mango salsa (see notes) 3/4 c. roasted red, yellow and/or orange peppers (see notes) 1 lb. Acadian redfish 1 tbs. coconut oil Directions Combine salsa and coarsely chopped roasted peppers and set aside. Heat cast iron skillet on medium high heat. Add coconut oil to skillet. When the oil has fully melted, add fish to pan skin-side down. Do not crowd. Fry for 1 minute. Turn fish and fry for 2 more minutes. Top with a spoonful of salsa and serve. Notes * You can use store bought salsa (I buy it at Sam's) or make your own using any of the recipes found on the Internet. * To roast the peppers, remove the stems and seeds, and slice in 1" wide slices. Add the slices to a hot lightly oiled cast iron skillet and cook until they're lightly charred. Remove from heat, allow to cool and chop into small bit-sized pieces -- about 1/2". * The fish is likely to curl shortly after putting it in the pan. That's expected. If you want flat fish, you can try another cooking method -- possibly poaching.