Bronzed Grouper with Papaya-Mango Salsa

2 6-8 ounce grouper filets
1/4 cup Paul Prudhomme Redfish Magic seasoning

Dust filets lightly with the seasoning and cook over high heat in a non-stick saute pan approximately 8 min. per side, or until done.
Papaya-Mango Salsa:
1 mango, peeled, seeded, chopped
1 papaya, peeled, seeded, chopped
1/2 cup pineapple, chopped
1/2 red bell pepper, seeded, and chopped
3 Tbl. cilantro, chopped
juice from 1 lime
1/4 cup red onion, chopped

Mix all ingredients together. (Salsa can be stored in an airtight container in the refrigerator up to one week.)

To serve:

Spoon the salsa over the filets and serve with rice and seasonal fresh vegetables.

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