We live in a rarified place. Endangered species such as Small-toothed Sawfish, Eastern Indigo Snakes, American Crocodile and West Indian Manatees once roamed from Texas to the Carolinas. Although, not sure we

Kristie Anders  Education Director SCCF

would consider snakes, sawfish and crocodiles cuddly, it is nice to know this is one of the few viable places they live.  Manatees on the other hand are subject of endless fascination.

Manatees are what we call charismatic mega-fauna. They are one of the darlings of the endangered species list. Add to the mix, piping plovers, wood storks, Kemp's Ridley and Green Sea Turtles sea turtles and most people can't help 

but to say "aw aren't they cute?"

What gives some animals a status of endangered, 

threatened or imperiled species? Endangered means

Photo by George Graham

the populations are so small, the rate of death is not equal to the ability of the species to reproduce and grow to maturity. Threatened and imperiled species are on the edge of being considered endangered. That is to say the populations are diminishing rapidly and in some geographic areas may be excluded completely.

Photo by George Graham

Imperiled Florida feathered friends include least terns, little blue herons, roseate spoonbills, tri-colored herons, snowy plovers and  white ibis. Most of which can be seen on any given day, somewhere on the water's edge of Sanibel and Captiva. We can celebrate that two species, the brown pelican and the bald eagle have been removed from the endangered species list. Something is working.

So it is time to give thanks to the hospitality of residents and visitors. With thoughtful, careful actions we have protected one the last strongholds for vanishing species. Let's keep our doors open, with the welcome sign out to make this the best home possible for creatures that struggle to survive in these changing times. In gratitude of all these things, our lives are rich.

1 jalapeño pepper, finely chopped

1 ripe avocado, diced

2 tablespoons cilantro, finely chopped

1 teaspoon fresh lime juice

1/4 teaspoon sugar

Sea salt to taste

4 6-ounce Florida snapper Fillets

1 tablespoon olive oil

1 ½ tablespoons fresh lime zest

DIRECTIONS

Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl .Cover and set aside. Salsa may be made several hours ahead and chilled.

When making ahead, add the sugar, salt and avocado when ready to serve.

Preheat stovetop grill pan over high heat. Pat fillets dry then brush both sides with the oil; sprinkle with the lime zest.

Lay Fillets on grill pan skin side down. 4-5 minutes on each side, turning once, until cooked through. Transfer Fillets to serving plates and top with avocado-strawberry salsa

WINE SUGGESTION

One of best wines we have tasted recently is Cline Chardonnay 2013 from Sonoma. This wine tastes like a $40.00 bottle. The Island store is selling it for under $20.00

A dry, crisp, delicious wine with notes of pineapple, citrus, and a smooth oaky vanilla finish.  It is a perfect pairing for this tasty dish.