"Brazilians eat rich and heavy," Eric 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. More Healthy Fish Recipes
How to Make It
In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
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.
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.
