| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Chilean |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Barbecue sauce |
| 2 |
tb |
Vegetable oil |
|
|
Six; (6-ounce) red |
|
|
; snapper or Chilean |
|
|
; sea bass fillets |
|
|
Vegetable spray for cooking the fish |
| 1 |
tb |
Vegetable oil |
| 1/3 |
c |
Finely chopped onion |
| 1 |
c |
Diced fresh mango |
| 1 |
c |
Orange juice |
| 1 |
ts |
Chopped fresh habanero or scotch bonnet |
|
|
; pepper |
| 1 |
tb |
Clover honey |
|
|
Salt |
| 1 |
c |
Frozen corn kernels; thawed and patted |
|
|
; dry |
| 2 |
tb |
Freshly chopped cilantro |
| 1 |
tb |
Red onion cut into 1/4-inch dice |
| 2 |
tb |
Fresh red bell pepper; cut into 1/4-inch |
|
|
; dice |
| 1 |
tb |
Japanese rice vinegar |
| 2 |
tb |
Vegetable oil |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
FOR THE MANGO SAUCE
FOR THE CORN RELISH
TO MARINATE THE FISH: In a glass or porcelain dish combine the barbecue
sauce with the vegetable oil. Dip both sides of the fish fillets into the
mixture, cover and set aside at room temperature while you prepare the
mango sauce and corn relish.
TO PREPARE THE MANGO SAUCE: In a medium non-stick skillet over moderate
heat, heat the vegetable oil. Add the onion, lower the heat, cover and cook
for about 5 minutes or until the onion is tender. Add the mango, orange
juice, hot pepper and honey and cook, over medium heat, uncovered for 5
minutes. Remove from the heat and cool for a few minutes. In a blender or
food processor puree the mixture. Off the heat, return the pureed sauce to
the pan, and season to taste with salt.
TO MAKE THE CORN RELISH: In a mixing bowl combine the corn kernels with the
cilantro, red onion, bell pepper, rice vinegar, and oil and season with
salt and pepper to taste.
TO FINISH THE DISH: Over very low heat, gently reheat the mango sauce.
Lightly spray a 10-inch, non-stick skillet with vegetable spray and set the
skillet over medium heat for 1 minute. Cook the snapper fillets for 2 to 3
minutes per side or until just cooked through.
TO SERVE: Spoon some mango sauce in the center of a plate. Set a fish
fillet on top and spoon the corn relish over the fish.
Converted by MC_Buster.
Per serving: 902 Calories (kcal); 71g Total Fat; (67% calories from fat);
8g Protein; 68g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges:
2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fruit; 13
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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