1 large onion, thinly sliced
1 Tbs olive oil
1 lb red snapper fillets
1 Tbs coarse mustard
2 cups chopped orange sections
1 cup chopped papayas
1/3 cup lime juice
2 Tbs honey

In a large nonstick frying pan over medium-high heat, sauté the onion in the oil until soft and light brown, about 8 to 10 minutes. Set aside.
While the onions are cooking, rub the snapper on both sides with the mustard. Grill or broil about 5 1/2 inches from the heat until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Top with the onions, oranges and papayas. Keep warm.
Add the lime juice and honey to the frying pan. Bring to a boil over high heat and cook, stirring frequently, until reduced by half, about 3 minutes. Drizzle over the fish.

Serves: 4