Chilean Fish With Honey-Mango Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an entire meal, if cooked potatoes are added as a side dish. The fish normally used is a kind of snapper, or otherwise Chilean sea bass fillets. Any fresh fish will do. Ingredients:
6 ounces fish fillets (about 6 ounces each) |
3 tablespoons barbecue sauce (choose your own favourite) |
1 tablespoon oil (plus extra for frying) |
1 tablespoon oil |
1/2 cup onion, finely chopped |
1 cup mango, diced |
1 cup orange juice (fresh or pure) |
1 teaspoon hot pepper, chopped (in chili they use scotch bonnet or habanero) |
2 -3 tablespoons honey (to taste) |
1/2 teaspoon salt |
1 cup corn kernel (frozen or canned) |
2 tablespoons cilantro (finely chopped) |
2 tablespoons onions, finely chopped (red onion preferred) |
3 tablespoons bell peppers, red, finely chopped (approximate amount) |
1 tablespoon rice vinegar (or use cider vinegar) |
2 tablespoons oil (olive oil if you prefer) |
salt and pepper |
Directions:
1. Combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
2. Mango sauce: Heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. Simmer, uncovered, for about 7 minutes. Puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
3. Corn relish: Combine all the ingredients (corn kernels down to the oil). Season to taste. Put in a bowl, cover and put in warm oven with the mango sauce.
4. Also put 4 - 6 plates in sam oven to warm up.
5. In a pan (can use same one you used to make the mango sauce) heat some oil until hot. Fry the fish fillets for about 2 minutes per side, until JUST cooked through.
6. To serve: Spoon some mango sauce in the centre of each plate. Set a fish fillet on top, and spoon some corn relish over the fillet. Serve immediately.
7. Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.
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