Seared Mahimahi with Hot-and-Sour Mango Relish Recipe

Name: Seared Mahimahi with Hot-and-Sour Mango Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup finely chopped shallot; 3 tablespoons peanut or vegetable oil; 1 (1 1/2- to 2-inch) fresh chile, minced, including seeds; 2 (1-pound) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups); 1 1/2 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam *; 1 tablespoon sugar; 1/4 teaspoon salt; 2 tablespoons fresh lime juice, or to taste; 4 (6-ounce) pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin; Accompaniment: lime wedges

Servings: persons

1/3 cup finely chopped shallot
3 tablespoons peanut or vegetable oil
1 (1 1/2- to 2-inch) fresh chile, minced, including seeds
2 (1-pound) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups)
1 1/2 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam *
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons fresh lime juice, or to taste
4 (6-ounce) pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin
Accompaniment: lime wedges

1
Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
2
Add chile and cook, stirring, until softened, about 1 minute.
3
Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
4
Remove from heat and stir in lime juice.
5
Transfer relish to a bowl.
6
Pat fish dry and season with salt and pepper.
7
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.
8
Serve fish topped with relish.
9
*Available at Asian markets and ethnicgrocer.com (866-438-4642).

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup finely chopped shallot, 3 tablespoons peanut or vegetable oil, 1 (1 1/2- to 2-inch) fresh chile, minced, including seeds, 2 (1-pound) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (3 1/2 cups), and more.

Yes, Seared Mahimahi with Hot-and-Sour Mango Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Mahimahi with Hot-and-Sour Mango Relish

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