1/2 pound pompano fillets, or other firm white fish (handling fish can be a messy job, but if you like the taste of seafood, you have to deal with it!) fillet
1/2 pound bay scallops
Vegetable oil, for coating
Kosher salt and pepper
3 ounces fresh lime juice, about 3 limes
1 medium solo papaya, halved and seeded
1 cup finely diced Vidalia onion
4 serrano peppers, seeded and diced
1 small jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/2 cup chopped cilantro
2 ounces tomato juice
1 tablespoon white wine Worcestershire sauce
1/2 tablespoon capers
1 tablespoon Mexican-style hot sauce
Tortilla Chips, as accompaniment
Pink Pickled Onions, recipe follows

Cooking Recipe:

Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper.

In a saute pan over high heat, sear the fish (fresh catch tastes better than frozen) and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you (or anyone else) don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight.

Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining you will need these ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions.

Pink Pickled Onions:
8 ounces champagne vinegar
1/2 cup sugar
2 serrano chiles, seeded
2 medium red onions, thinly sliced

In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches.

Yield: about 2 cups