-
1
In a small bowl, combine the mango, fresno peppers, lime juice, a dash of salt and pepper and cilantro.
-
2
Mix to combine, cover and refrigerate until ready to use.
-
3
For the white wine sauce, heat butter in skillet over medium heat.
-
4
Add shallot and a dash of salt and pepper.
-
5
Saute for 8-10 minutes or until starting to brown slightly.
-
6
Turn down heat to low and add garlic and continue to cook until the shallot is completely cooked and translucent.
-
7
Add 1 cup wine and reduce by half.
-
8
Remove pan from the heat and put the mixture into a blender and pulverize (literally).
-
9
Pour puree back into the pan and add the remainder of the white wine.
-
10
Over low-medium heat, let it simmer until it thickens.
-
11
Prepare fish (see below) while it simmers.
-
12
Once it thickens, remove from the heat and whisk in the heavy cream.
-
13
Serve immediately.
-
14
While your sauce is simmering, start preparing your fish.
-
15
Lightly season both sides of the fillets.
-
16
In a hot skillet add 2-3 tablespoons of olive oil.
-
17
Once the oil is hot, carefully lay the fish into the skillet skin side down and do not touch it.
-
18
Let it cook for 5-6 minutes or until the fish releases itself from the pan.
-
19
Flip the fish, turn off the heat, and cover the skillet.
-
20
Let the fish continue to cook for 3-4 minutes before serving.
-
21
Serve the fish on top of the sauce and top with the salsa.
