Pumpkin Seed Crusted Mahi Mahi with Mango and Papaya

2 c Pumpkin seeds; toasted
2 tb Pink peppercorns
2 Mahi mahi fillets; (6-ounce)
Salt and pepper to taste
1 Red pepper; finely diced
3 Shallots; finely diced
Olive oil
1 Mango; diced
1 Papaya; diced
1/2 c Dry vermouth
2 c Chicken stock
1 c Clam juice
1/2 lb Crabmeat
2 Scallions; sliced on the bias

Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed, pink peppercorn mixture and season with salt and pepper. Set aside. In medium saute pan, over medium high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm.

In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.

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