INGREDIENTS:

• 2 filet Red Snapper- de boned
• To Taste Kosher Salt
• To Taste Black Pepper- freshly ground
• 3 T. Pomace Olive Oil
• 1 ea. Jicama- Peel and Julienne
• 1 ea. Red Bell Pepper- julienne
• 1 ea. Green Bell Pepper- julienne
• 2 ea. Oranges- Supreme and Juice
• 2 T. Extra Virgin Oil
• 2 T. Cilantro- slice thinly
• To Taste Kosher Salt
• To Taste Black Pepper- freshly ground

PROCEDURE:

Preheat a large sauté pan. Coat with pomace olive oil. Season filets of snapper generously with kosher salt and cracked black pepper. Tilting pan, slowly place filets into oil and sear over high heat for approximately 2 minutes. Transfer to a 400 degree oven and cook for an additional 10 minutes.
While the fish is cooking, combine remaining ingredients; season to taste with kosher salt and black pepper.

To plate; place the jicama salad on the plate and rest the filet on the salad.