Prep 15 mins
Cook 10 mins
A fruity/spicy citrus sauce to be served over white fish or chicken
- 1 1⁄2 tablespoons olive oil
- 2 garlic cloves
- 3 tablespoons fresh lime juice
- 3 tablespoons pineapple juice
- 1⁄2 cup cubed mango
- 1 tablespoon chopped fresh parsley or 1 tablespoon cilantro
- 1 chopped shallot
- 2 tablespoons butter
- 1 jalapeno pepper, seeded and chopped
- Heat olive oil over medium heat.
- add garlic and shallots - cook for 30-40 seconds.
- Add lime juice, pineapple juice, mango , and parsley - cook down for about 5-7 minutes.
- In the last minute of cooking, add butter and jalapeno pepper and stir until butter is melted.
- Serve over grilled fish or chicken.
- Just a Note:I tried this recipe with cilantro instead of flatleaf parsley and found only minor differences. With the flatleaf parsley, I found that the sauce was mild and acted as a flavor enhancer to the fish (grouper). With the cilantro, I noticed it brought out a bright and robust flavor to the sauce and tasted quite nicely in contrast to the mild grouper. Either way, I found it very tasty!
I loved this one! The flavors were absolutely delicious. Served over grilled chicken that I marinated in a lemon butter sauce. I used the cilantro, and did like the robust flavor it brought out. They were fresh out of jalapenos at my grocery, so I used a couple of Serranos instead. Turned out wonderful. I didn't have that much liquid after cooking time, and would lean towards calling this a Tropical Salsa, rather than a sauce. Very yummy!!! Thanks. Made for PAC Spring '09.