Sautéed Fish Fillets with Mango-Lime Slaw — Three Many Cooks

Ingredients

• 1½ cups each purple and green cabbage
• 1 medium mango, peeled, flesh cut from stone and cut into medium dice
• ¼ red onion, sliced thin
• ½- 1 jalapeno, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• Salt and ground black pepper
• 1½ tablespoons each: butter and vegetable oil
• 4 fish fillets (about 1½ pounds) or 1½ pounds fish fillets, cut into 4 pieces
• ¼ cup flour measured into a pie plate or other shallow pan