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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe from the West Indies, lovely different way to eat fish. Ingredients:
2 tablespoons plain flour |
salt and black pepper |
4 trout fillets |
2 medium mangoes, seeded and coarsely chopped |
3 garlic cloves, crushed |
1 tablespoon freshly chopped tarragon |
1 onion, finely chopped |
2 tomatoes, finely chopped |
2 tablespoons freshly grated gingerroot |
1 teaspoon light brown sugar |
8 ounces fish stock |
2 ounces butter |
2 spring onions, cut into long strips |
Directions:
1. Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. Melt the butter in large frying pan until sizzling, add the fish and cook for 6 minutes on each side until well browned all over. Remove from the pan with a slotted spoon and set aside in warm place.
2. Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar and stock in a food processor and process until smooth.
3. Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes.
4. Return the fish to the pan, spooning the sauce over fish, cover and simmer gently for 15 minutes, turning the fish once. Serve immediately.
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