Recipe

		Mahimahi with Mango-Vanilla Sauce
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

SAUCE:

1 medium mango, peeled, seeded, and cut into 1/2 inch pieces or 1 1/2 cups frozen

1/2 cup fresh orange juice

1 (2-inch) piece of fresh ginger, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1vanilla bean

2 tablespoons unsalted butter, room temp

FISH:

1 tablespoon extra-virgin olive oil

4 (4-ounce) skinless mahimahi or halibut fillets, each 1 inch thick

1teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

FOR THE SAUCE: - In a blender, combine the mango, orange juice, % cup water, the ginger, salt, and pepper. Blend until smooth and then pour into a small saucepan. Using a paring knife, cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan. Add the empty vanilla pod halves, too. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 6 minutes. Remove the vanilla pod halves and discard. Remove the pan from the heat and whisk in the butter until smooth. FOR THE FISH: - In a 12-inch nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with the salt and pepper. Add the fish to the pan and cook until the fish flakes easily with a fork, 6 to 8 minutes per side. Arrange the fish on plates and spoon the sauce on top.