Ms Mango Barbecued Ono Recipes

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Macadamia Nut-Crusted Ono with Mango-Lime Butter image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup chopped fresh mango
1/2 cup dry white wine
2 tablespoons sugar
1 teaspoon peeled and minced fresh ginger
Juice of 2 limes
1/4 cup heavy cream
1/2 cup cold unsalted butter, cut into small pieces
Salt
Freshly ground black pepper
1/2 cup macadamia nuts, whole or pieces
2 cups panko (Japanese bread crumbs)
1/2 cup fresh basil
1/2 cup good-quality mayonnaise
2 teaspoons Sriracha (Thai garlic-chile paste)
6 (6-ounce) ono fillets
Canola oil, for sauteing

Steps:

To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
Preheat the oven to 450 degrees.
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
Place the fillets on warmed individual places. Serve with the mango-lime butter.

BARBECUED MANGO MADNESS--THE RUNNER-UP OF FOODTV.COM'S CHAMPIONSHIP COOK-OFF

Barbecued Mango Madness--the Runner-Up of Foodtv.Com's Championship Cook-Off image

This recipe is based on taste alone. It has never been measured out. It always comes out right.

Provided by Food Network

Categories main-dish

Number Of Ingredients 11

Ingredients

Ketchup
Soy sauce
Balsalmic vinegar
A dash of lemon juice
Brown sugar
2 cloves garlic
1 onion
1 green pepper
Olive oil
Salt and pepper
2 mangos, pureed

Steps:

Heat pan and add olive oil. Add onions, garlic, green peppers and salt and pepper. Cook slightly till tender.
Add remaining ingredients. Simmer for a bit till nice and semi-thick in texture. Remove from heat and cool.
Mixture can either be pureed or strained before applying to chicken, which is what this recipe was created for. Big winner at Buccaneer tailgating events. Enjoy!

MANGO BARBECUE SAUCE

Mango Barbecue Sauce image

Make and share this Mango Barbecue Sauce recipe from Food.com.

Provided by GingerlyJ

Categories Sauces

Time 15m

Yield 3 cups, 10-20 serving(s)

Number Of Ingredients 12

Ingredients

2 cups mango puree
1/4 cup butter
2 tablespoons tamarind puree
2 tablespoons lime juice
2 tablespoons dark Jamaican rum
1/4 cup dark brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground cloves

Steps:

Combine all the ingredients in a saucepan and bring to a boil, stirring frequently. Cook for 10 minutes, cool and refrigerate in a re-sealable plastic container. This sauce will keep for at least one month in the fridge.

Nutrition Facts : Calories 94, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 152, Carbohydrate 11.7, Fiber 0.8, Sugar 10.3, Protein 0.4

MANGO BARBECUED CHICKEN

Mango Barbecued Chicken image

Make and share this Mango Barbecued Chicken recipe from Food.com.

Provided by KelBel

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 boneless chicken breasts
1 large ripe mango, peeled, pitted and chopped
3 tablespoons apple cider vinegar
2 tablespoons dark brown sugar
1 garlic clove, minced
1/4 cup ketchup

Steps:

Combine mango, vinegar, sugar, garlic, and ketchup in a food processor and blend until smooth.
Brush chicken with sauce and grill over medium high heat until chicken is fully cooked; basting with sauce as chicken cooks.
Alternately, cover chicken with sauce and bake in 350 oven for 30 minutes or crockpot on low for 6-8 hours.

Nutrition Facts : Calories 478.8, Fat 20.6, SaturatedFat 5.9, Cholesterol 139.2, Sodium 307.8, Carbohydrate 26, Fiber 1.7, Sugar 23.9, Protein 46.5

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