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    You are in: Home / Recipes / Chilean Fish With Honey-Mango Sauce Recipe
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    Chilean Fish With Honey-Mango Sauce

    Chilean Fish With Honey-Mango Sauce. Photo by PaulaG

    1/1 Photo of Chilean Fish With Honey-Mango Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Zurie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 170.09 g fish fillets (about 6 ounces each)
    • 44.37 ml barbecue sauce (choose your own favourite)
    • 14.79 ml oil (plus extra for frying)

    Mango sauce

    • 14.79 ml oil
    • 118.29 ml onion, finely chopped
    • 236.59 ml mango, diced
    • 236.59 ml orange juice (fresh or pure)
    • 4.92 ml hot pepper, chopped (in Chili they use scotch bonnet or habanero)
    • 29.58-44.37 ml honey (to taste)
    • 2.46 ml salt

    Corn relish

    • 236.59 ml corn kernel (frozen or canned)
    • 29.58 ml cilantro (finely chopped)
    • 29.58 ml onions, finely chopped (red onion preferred)
    • 44.37 ml bell peppers, red, finely chopped (approximate amount)
    • 14.79 ml rice vinegar (or use cider vinegar)
    • 29.58 ml oil (olive oil if you prefer)
    • salt and pepper

    Directions:

    1. 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. 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. 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. 4
      Also put 4 - 6 plates in sam oven to warm up.
    5. 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. 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. 7
      Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.

    Ratings & Reviews:

    • on March 06, 2013

      55

      Simple but delicious...easy to make.I used fresh haddock and also salmon.Great for both

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2011

      55

      This is a very attractive and tasty fish recipe. The fish was tilapia and was done in no time. There did seem to be a lot of the honey mango sauce left and I do think I might cut back a little on the honey next time around. All in all a beautiful dish to serve with a mingling of flavors. Made for the Vivacious Violets during ZWT 7.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chilean Fish With Honey-Mango Sauce

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.8
     
    Calories from Fat 134
    38%
    Total Fat 14.9 g
    23%
    Saturated Fat 2.0 g
    10%
    Cholesterol 23.3 mg
    7%
    Sodium 424.5 mg
    17%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 3.4 g
    13%
    Sugars 23.6 g
    94%
    Protein 13.3 g
    26%

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