Mahi Mahi with Mango-Vanilla Coulis (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces |
1/2 cup fresh squeezed orange juice |
one 2-inch piece ginger, peeled and finely minced |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 vanilla bean, preferably tahitian |
3 tablespoons unsalted butter, at room temperature |
1 tablespoon unsalted butter, at room temperature |
1 tablespoon extra-virgin olive oil |
four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.
2. For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
3. Arrange the fish on a platter and spoon the coulis on top.
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