Mahi Mahi with Mango-Vanilla Coulis

Mahi Mahi with Mango-Vanilla Coulis
Adapted from foodnetwork.com
Mahi Mahi with Mango-Vanilla Coulis

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Coulis:

  • 1

    medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces

  • 1/2

    cup fresh squeezed orange juice

  • One

    2-inch piece ginger, peeled and finely minced

  • 1/4

    teaspoon kosher salt

  • 1/8

    teaspoon freshly ground black pepper

  • 1

    vanilla bean, preferably Tahitian

  • 3

    tablespoons unsalted butter, at room temperature

  • Fish:

  • 1

    tablespoon unsalted butter, at room temperature

  • 1

    tablespoon extra-virgin olive oil

  • Four

    4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

Directions

For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth. For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side. Arrange the fish on a platter and spoon the coulis on top.

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