You can prepare the pepper puree and fruit salsa the day before, just reheat the puree thoroughly before serving.
If you’re using a stainless steel pan, the fish will stick to the pan, resulting ripped skin and an unpleasant looking fish. To avoid this, there is one neat way to do this. Heat the pan on high for about 1 1/2 minutes, put in 2 tbsp vegetable oil and 1 tbsp salt. When it starts to smoke, remove and discard the hot oil and salt. Wipe excess oil and salt with a paper towel using a tong so as not to burn your hand. Return to the burner and add 1 tbsp oil to fry your fish. You should now have a beautiful pan fried fish. Or you could also heat your pan up really hot until it smokes a little. Make sure you lay your fish in away from you and Not towards you when you let go. You don’t want the hot oil splashing towards you. Cook safe.