FISH WITH MANGO RELISH
This relish is a light, refreshing complement to fish. It works well with chicken, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, toss together mango, cucumber, basil, lime juice, and olive oil. Season relish with salt and pepper.
- Heat a cast-iron skillet or grill pan over medium-high. Using a paper towel, blot fish dry. Season both sides with salt and pepper. When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary (do not overcrowd pan). Cook fish, undisturbed, until fillets release easily from pan, about 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.
Nutrition Facts : Calories 308 g, Fat 12 g, Fiber 1 g, Protein 39 g
MANGO RELISH
The sweet flavors of this relish creates an exotic accompaniment to fish or chicken. Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips. Besides the lift to your tastebuds, the relish will add texture and color to your plate.
Provided by SUBEAR
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.
Nutrition Facts : Calories 62.7 calories, Carbohydrate 13.7 g, Fat 1.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 149 mg, Sugar 10.3 g
MANGO CHUTNEY GLAZED FISH
They have told me that this is very good! I don't like or eat mangoes and I don't love fish, so this a combination of recipes and experiments from the kitchen and the whole kitchen staff and other staff members, that are my guinea pigs! Didn't allow for cooking time for chutney since that should be made ahead of time.
Provided by Manami
Categories Whitefish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- MANGO CHUTNEY: Can be stored up 2 weeks.
- In a saucepan, heat oil over medium-high heat until hot but not smoking.
- Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
- Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
- Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
- Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
- FISH:.
- Combine ginger, garlic, chutney and spices well.
- Marinate fish in mixture for at least 30 minutes.
- Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
- Combine yogurt and cucumber together well.
- Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.
Nutrition Facts : Calories 630, Fat 22.6, SaturatedFat 3.5, Cholesterol 64.8, Sodium 116, Carbohydrate 84.9, Fiber 4.8, Sugar 76.3, Protein 22.4
BAKED FISH WITH MINT & MANGO RELISH
This new idea for white fish with a crunchy, spicy topping is bound to become a favourite - and it's low-fat too
Provided by Roopa Gulati
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the fish fillets in a roasting tin. Combine the chopped chilli, mango, cumin, ginger, mint, mango chutney and lime juice. Spoon a quarter of the relish on top of each fillet and pat it down into an even layer with your fingers.
- Put the bread in a food processor with the garam masala and turmeric and whizz to fine crumbs. Add the olive oil and give the processor one final pulse to mix everything together.
- Spoon the crumbs over the relish-topped fillets. Cover the tin with foil and bake for 10 mins. Remove the foil and continue cooking for another 5 mins until the fish flakes easily and the crumbs have crisped on top. Serve with a green salad - see recipe, below.
Nutrition Facts : Calories 249 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.64 milligram of sodium
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CARIBBEAN WHITE FISH WITH MANGO-ORANGE RELISH
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Total Time 3 hrsCalories 350 per serving
- For Mango-Orange Relish: In a medium bowl, combine the mango, oranges, roasted red sweet pepper, orange juice, wine and cilantro. Chill, covered, for 2 to 4 hours before serving.
- Meanwhile, thaw fish, if frozen. Rinse; pat dry. Preheat oven to 300°. On a sheet of waxed paper or in a shallow dish, combine flour and cardamom. Coat both sides of each fillet with the mixture; shake off excess flour.
- In a 12-inch, preferably nonstick skillet, melt 2 tablespoons of the butter. Add two or three of the fillets in a single layer. Cook fish over medium-high heat for 2 to 4 minutes or until golden brown. Turn carefully. Cook about 4 minutes more or until golden and fish flakes easily with a fork. Drain on paper towels. Keep warm in the oven while cooking remaining fish in remaining butter. Serve fish topped with Mango-Orange Relish and chives.
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