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Mahimahi with Vanilla and Mango Puree

Enjoy this recipe from the Electric Kitchen!

Ingredients:

Mahimahi with Vanilla and Mango Puree

Puree:

  • 1 medium ripe mango, peeled and finely chopped
  • 1 medium orange, zested and juiced
  • 1 tablespoon finely minced fresh ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon honey

Fish:

  • 4 (6-ounce) mahimahi fillets or soft white fish of choice, each about 1/2 to 3/4-inch thick
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Directions:

Puree:

  1. In a small saucepan, add mango, stir in orange zest, 1/4 cup orange juice, ginger, salt and pepper.
  2. Bring mixture to a boil over medium-high.
  3. Reduce heat to low and simmer, about 3 minutes.
  4. Remove from heat.
  5. Stir in vanilla, butter and honey until well blended.

Fish:

  1. Sprinkle fish with salt and pepper on both sides.
  2. In a large nonstick skillet, heat oil over medium-high.
  3. Cook fish until it flakes easily with a fork, about 6 to 8 minutes on each side.
  4. Arrange fish on a platter and top with puree.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 11 g fat, 4.5 g saturated fat, 140 mg cholesterol, 500 mg sodium, 19 g carbohydrate, 2 g fiber, 16 g sugar, 33 g protein

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