seared mahimahi with hot and sour mango relish
No Image
This tangy relish also goes well with chicken or pork. From Gourmet, May 2003.
►
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For seared mahimahi with hot and sour mango relish
-
1/3 cshallot, finely chopped
-
3 Tbsppeanut oil or vegetable oil
-
1fresh chili, minced including seeds
-
2 lbfirm ripe mango, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups)
-
1 1/2 Tbspasian fish sauce (thai nam pla or vietnamese nuoc mam)
-
1 Tbspsugar
-
1/4 tspsalt
-
2 Tbspfresh lime juice
-
4 6-ozmahimahi 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
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Seared Mahimahi with Hot and Sour Mango Relish:
ADVERTISEMENT
ADVERTISEMENT