Fish With Mango Relish Food

HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH

Steps:

• Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
• Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
• Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.

FISH WITH MANGO RELISH

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.

CRISPY FISH WITH MANGO SALSA

Steps:

• Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
• Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
• Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
• Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
• Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
• Serve the mango salad with the crispy fish.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

FISH WITH CHILLI, MANGO & LIME SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
• Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
• For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

BAKED FISH WITH MINT & MANGO RELISH

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.

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

FISH WITH MANGO SALSA

Steps:

• Prepare fish: drizzle with half of the lime juice, rub with garlic, and sprinkle with pepper. Set aside to allow to marinade while you prepare the salsa.
• Prepare salsa: combine the rest of the lime juice with the mango, cilantro, jalapeno pepper, onion, and black pepper to taste.
• Cook fish: in a frying pan, heat olive oil. Add fish, and cook 3 minutes. Using a large silicone spatula, carefully flip over the fish and cook on the other side, about 3 minutes longer or until it flakes with a fork. Alternately, cook on a Foreman grill for 3 minutes.
• Transfer from grill to serving plate; spoon salsa atop shark.

MANGO RELISH

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.