Poached Red Snapper With Papaya And Mango Sauce Vierge

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1/2 cup diced papaya

1/2 cup diced mango

2 tablespoons diced red onion

1 tablespoon plus 1 teaspoon coarsely chopped tarragon

1 tablespoon very finely chopped shallot

2 teaspoons very finely chopped fresh ginger

1 small garlic clove, very finely chopped

Four 7- to 8-ounce skinless red snapper fillets

Sea salt

Cayenne pepper

1/4 cup extra-virgin olive oil

2 tablespoons fresh lime juice

Freshly ground black pepper

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