Seared Mahimahi with Hot-and-Sour Mango Relish

Name: Seared Mahimahi with Hot-and-Sour Mango Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 inches fresh chile, minced, including seeds; 2 Tbsps fresh lime juice, or to taste; 4 servings Accompaniment: lime wedges; 680 grams mahimahi fillet (1 to 1 1/2 inches thick) with skin; 907 grams firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups); 0 teaspoons salt; 79 milliliters finely chopped shallot; 1 Tbsp sugar; 3 Tbsps peanut or vegetable oil; 2 Tbsps Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam

Seared Mahimahi with Hot-and-Sour Mango Relish is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 388 calories, 33g of protein, and 13g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up chile, sugar, firm-ripe mangoes, and a few other things to make it today. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.

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Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add chile and cook, stirring, until softened, about 1 minute.

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Chili Pepper

Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.

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Fish Sauce

Mango

Sugar

Salt

Remove from heat and stir in lime juice.

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Lime Juice

Transfer relish to a bowl.

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Relish

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Bowl

Pat fish dry and season with salt and pepper.

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Salt And Pepper

Fish

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.

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Fish

Cooking Oil

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Frying Pan

Serve fish topped with relish.

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Relish

Fish

*Available at Asian markets and ethnicgrocer.com (866-438-4642).

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2inches

fresh chile, minced, including seeds 2Tbsps

fresh lime juice, or to taste 4servings

Accompaniment: lime wedges 680grams

mahimahi fillet (1 to 1 1/2 inches thick) with skin 907grams

firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups)0teaspoons

salt 79milliliters

finely chopped shallot 1Tbsp

sugar 3Tbsps

peanut or vegetable oil 2Tbsps

Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Vigneti delle Dolomiti Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.