Seared Mahimahi with Hot and Sour Mango Relish

Seared Mahimahi With Hot And Sour Mango Relish Recipe

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Vicki Butts (lazyme)


This tangy relish also goes well with chicken or pork.

From Gourmet, May 2003.

☆☆☆☆☆ 0 votes
20 Min
20 Min
Stove Top


1/3 c
shallot, finely chopped
3 Tbsp
peanut oil or vegetable oil
fresh chili, minced including seeds
2 lb
firm ripe mango, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups)
1 1/2 Tbsp
asian fish sauce (thai nam pla or vietnamese nuoc mam)
1 Tbsp
1/4 tsp
2 Tbsp
fresh lime juice
4 6-oz
mahimahi fillets (1 to 1 1/2 inches thick) with skin
lime wedges, for garnish


1Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
2Add chile and cook, stirring, until softened, about 1 minute.
3Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
4Remove from heat and stir in lime juice. Transfer relish to a bowl.
5Pat fish dry and season with salt and pepper.
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.
7Serve fish topped with relish.

About Seared Mahimahi with Hot and Sour Mango Relish

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian