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Fish with Mango Sauce

Source: Burt Wolf's Table
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 4 servings
2 large ripe mangoes
1 teaspoon plus 1/4 cup vegetable oil
1/4 cup chopped shallots
3 to 6 tablespoons balsamic vinegar (depending on tartness desired)
Juice of 2 lemons
tabasco sauce, to taste
1 to 1 1/4  pounds fresh tuna or salmon fillet, cut into 4 narrow, thick portions
Peel the mangoes. Cut the flesh away from the large pits; cut the flesh into rough cubes. Place the mango in a blender or food processor.

Warm the teaspoon of oil in a small saucepan over moderately high heat. Add the shallots and vinegar and bring to a boil. Cook until the liquid is reduced by half, 3 to 5 minutes.

Pour the shallot mixture into the blender and add the lemon juice, Tabasco, and remaining 1/4 cup of oil. Process to a smooth puree.

Place a nonstick skillet over moderately high heat. Meanwhile, lightly brush the fish with vegetable oil and season with salt and pepper. Place the fish in the hot pan and cook for 30 seconds on each side, until the fillet exterior is cooked, and then cook the interior to the degree of doneness you prefer.

Serve the fish in a pool of the mango sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 328
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 30g
Sodium: 52mg
% Cal. from Fat: 33%
Cholesterol: 43mg
Protein: 28g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Aruna Reviewed: 02/16/2010
Delicious & simple
I cut the recipe for the sauce in half and it was absolutely delicious with oven baked mahi-mahi. It was enough for the three of us and we had some leftover (which I will try to freeze and see what happens). I would have been satisfied paying for this meal in a restaurant - the sauce made it spectacular.
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