Honey mangoes are on sale this week, so I decided to buy some. After devouring
While I enjoy honey mangoes that I can get locally here in the US, I really miss the sweet (and huge) Philippine mango variety. Especially those from Guimaras - oh, what I would give to get my hands on those again! This article from the International Mango Organization says that it is the sweetest variety in the world. (Hubby agrees!)
I really should stop daydreaming about those succulent mangoes and focus more on this recipe - which was a pleasant distraction from those fruits!
What you need:
2 mahi-mahi fillets (about half a pound each)
1/4 cup hoisin sauce
1 whole mango, flesh diced
1/2 teaspoon fresh grated ginger
1/2 of an orange, skin removed
1/8 teaspoon sea salt
2 tablespoon rice wine
2 tablespoons butter
1/2 teaspoon fresh lemon juice
toasted sesame seeds (for garnish)
What to do:
Using a boning knife, score the fish by making diamond scores. Place in a ziploc bag and pour in the hoisin sauce. Marinate for at least 2 hours.
Remove the fish from the marinade and grill, about 2 minutes per side. Keep warm.
Meanwhile, prepare the sauce. Put the mango, orange slices, ginger, salt and rice wine in a blender and blend for about 30 seconds. Pour the sauce in a pan over medium-low heat. Add the butter and stir using a wire whisk. Bring to a boil, then lower the heat to a simmer. Let cook for about 2-3 minutes or until sauce thickens. Stir in the lemon juice. Remove from heat.
Place the grilled fish on a serving plate and pour sauce on top of it. Garnish with toasted sesame seeds.
Tips, Tricks and Tweaks:
1. When scoring the fish, make sure that you don't press the knife deep, else it will cut the fish through.
2. Halibut or Snapper may also be used for this recipe.
3. I suggest doubling up on the sauce - it was "lick-the-plate" good.
4. Do not marinate for more than 2 hours - the hoisin sauce will overpower the taste of the fish.