seared mahimahi with hot and sour mango relish
This tangy relish also goes well with chicken or pork. From Gourmet, May 2003.
No Image
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/3 cup shallot, finely chopped
- 3 tablespoons peanut oil or vegetable oil
- 1 - fresh chili, minced including seeds
- 2 pounds firm ripe mango, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups)
- 1 1/2 tablespoons asian fish sauce (thai nam pla or vietnamese nuoc mam)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 4 6-oz - mahimahi fillets (1 to 1 1/2 inches thick) with skin
- - lime wedges, for garnish
How To Make seared mahimahi with hot and sour mango relish
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Step 1Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
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Step 2Add chile and cook, stirring, until softened, about 1 minute.
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Step 3Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
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Step 4Remove from heat and stir in lime juice. Transfer relish to a bowl.
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Step 5Pat fish dry and season with salt and pepper.
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Step 6Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total.
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Step 7Serve fish topped with relish.
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