Chilean Fish With Honey Mango Sauce Recipes

PENNE WITH MANGO CHILE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
• Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
• Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

HONEY MANGO SAUCE

Steps:

• Place all ingredients in blender.
• Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

CRISPY FISH WITH MANGO SALSA

Steps:

• Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
• Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
• Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
• Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
• Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
• Serve the mango salad with the crispy fish.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

HONEY MANGO SAUCE

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium heat. Reduce heat and simmer until mangos are completely cooked, about 15 minutes.
• Puree mixture then return to saucepan and simmer 5 minutes.

CHILEAN FISH BAKE

Steps:

• Heat oven to 450°F
• Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
• From the two tangerines, zest and juice 1; peel and segment the other one.
• Top the fillets with the tangerine segments, chopped scallions, and garlic.
• Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
• Dot with 2 tbsp unsalted butter, cubed.
• Cook 10 minutes or until fish flakes easily with a fork.
• Add pepper to taste,and enjoy!

MINTED HONEY MANGO SAUCE

Steps:

• Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.