Fish with Mango Sauce
- Active Time 15m
- Total Time 15m
Makes 4 servings
- 2 large ripe mangoes
- 1 teaspoon plus 1/4 cup vegetable oil, divided
- 1/4 cup chopped shallots
- 3-6 tablespoons balsamic vinegar (depending on tartness desired)
- Juice of 2 lemons
- Tabasco sauce, to taste
- 1-1 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, 3-5 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.
nutrition information per serving
328 calories; 12g total fat; 43mg cholesterol; 52mg sodium; 30g carbohydrates; 3g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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