SEARED MAHIMAHI WITH HOT AND SOUR MANGO RELISH

Seared Mahimahi with Hot and Sour Mango Relish image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 40m

Number Of Ingredients 10

1/3 c shallot, finely chopped
3 Tbsp peanut oil or vegetable oil
1 fresh chili, minced including seeds
2 lb firm ripe mango, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups)
1 1/2 Tbsp asian fish sauce (thai nam pla or vietnamese nuoc mam)
1 Tbsp sugar
1/4 tsp salt
2 Tbsp fresh lime juice
4 6-oz mahimahi fillets (1 to 1 1/2 inches thick) with skin
lime wedges, for garnish

Steps:

1. Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes.
2. Add chile and cook, stirring, until softened, about 1 minute.
3. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes.
4. Remove from heat and stir in lime juice. Transfer relish to a bowl.
5. Pat fish dry and season with salt and pepper.
6. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total.
7. Serve fish topped with relish.