For the relish:
2 fresh peaches, pitted, peeled and diced
1/4 of a small red onion, cut into small dice
1/2 red bell pepper, cut into small dice (about 2 Tbsp.)
1/4 of a habanera pepper, seeded and minced
2 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1 Tbsp. fresh basil, julienned
1/2 Tbsp. fresh mint, julienned
1/2 Tbsp. fresh parsley, minced
salt and freshly ground pepper
For the snapper:
4 red snapper filets (8 - 10 oz. ea.)
2 Tbsp. peanut oil
salt and fresh groundly black pepper