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.


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20 Min
20 Min
Stove Top


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  • 1/3 c
    shallot, finely chopped
  • 3 Tbsp
    peanut oil or vegetable oil
  • 1
    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

How to Make Seared Mahimahi with Hot and Sour Mango Relish


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

Printable Recipe Card

About Seared Mahimahi with Hot and Sour Mango Relish

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

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