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
Combine the relish ingredients in a bowl and set aside.
Preheat a 3-qt. sauté pan on medium-high heat. Add the oil to the pan and allow to heat an additional minute. Season the snapper with salt and pepper and place the fillets into the pan, skin side down.
Sauté for 3 - 4 minutes on each side.
Remove the fish from the pan and place on a serving platter.
Garnish the fish with the relish and serve.