Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.
Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3 minutes on each side or until done.
Combine remaining 1 teaspoon olive oil, tomato, clam juice, peas, 2 tablespoons mint, juice, and oregano in pan; bring to a boil. Reduce heat, and simmer for 2 minutes. Spoon about 1/4 cup broth mixture into each of 4 bowls, and top each serving with 1 fillet. Garnish with the remaining 2 tablespoons mint.
Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.
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