Poached Red Snapper with Papaya and Mango Sauce Vierge

• Recipe by Eric Ripert

"Brazilians eat rich and heavy," Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger.

Ingredients

1. 1/2 cup diced papaya
2. 1/2 cup diced mango
3. 2 tablespoons diced red onion
4. 1 tablespoon plus 1 teaspoon coarsely chopped tarragon
5. 1 tablespoon very finely chopped shallot
6. 2 teaspoons very finely chopped fresh ginger
7. 1 small garlic clove, very finely chopped
8. Four 7- to 8-ounce skinless red snapper fillets
9. Sea salt
10. Cayenne pepper
11. 1/4 cup extra-virgin olive oil
12. 2 tablespoons fresh lime juice
13. Freshly ground black pepper

Directions

1. In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
2. Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer. Season both sides of the snapper fillets with salt and cayenne pepper. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes. Transfer the fish to plates with a slotted spatula.
3. Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper. Spoon the sauce over the snapper and serve.