Chilean Fish With Honey-Mango Sauce

READY IN: 45mins
PaulaG
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.

Top Review by jimteach831

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

Ingredients Nutrition

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

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