Recipe by Zurie
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.
- 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)
- 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
- 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 See How It's Made
- 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.
- 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.
- 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.
- Also put 4 - 6 plates in sam oven to warm up.
- 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.
- 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.
- Nice with simple boiled potatoes or baby potatoes, and a mixed green salad.