Mahimahi with Spicy Vinaigrette and Champagne®Mango Sauce

Ingredients:

Spicy Vinaigrette:

  • 1/4 cup rice vinegar
  • 1 tsp sugar
  • 1 tbs quatre epices (pepper, cloves, nutmeg, ginger)
  • 2 tbs lemon juice (from fruit)
  • 1 tsp Kosher salt
  • 1/4 cup sliced chives
  • 1/2 of a chili pepper, minced
  • 1/2 cup grapeseed oil
  • 1 tsp Dijon mustard

In a small saucepan, bring to a boil the vinegar, lemon juice and spices. Reduce heat and simmer for 10 minutes. Sieve and set aside to cool. In a mixing bowl, combine the chives, chili pepper, mustard and spice vinegar. Slowly whisk in the grapeseed oil until everything has combined. Season as needed. Refrigerate until ready to serve.

Mango Sauce:

  • 2 tbs extra virgin olive oil
  • 4 tbs clarified butter
  • 1 large carrot, sliced
  • 1/2 of a jalapeño pepper, sliced
  • 1 smashed garlic clove
  • 1 Champagne® mango
  • 1/2 a pear
  • 1/4 cup water
  • Sugar, to taste
  • Salt, to taste
  • pepper, to taste
  • 1/2 tsp Cayenne pepper

Using a skillet, saute the carrot, pepper and garlic in olive oil and clarified butter. Take care not to burn the ingredients. Season with salt, pepper and sugar. When the carrots look wilted and the oil has acquired an orange , remove from heat and strain through a chinoise; pressing down on the vegetables to extract their juices. Disregard the vegetables and allow the oil mixture to cool.

Peel and cut the mango and pear and in a blender, puree with the reserved oil and water, alternating between the two while tasting in between additions for sugar, salt and pepper. Consistency should be smooth and not too thick. Transfer the mango mixture to a saucepan and heat over a low fire. Whisk in the cayenne pepper. Continue whisking until the mixture has warmed up, then remove from heat.

Avocado Puree:

  • 1 avocado
  • 3 tbs spicy vinaigrette
  • water

Puree the avocado with the spicy vinaigrette, gradually adding water, until smooth. Refrigerate until ready to serve.

Mahimahi:

  • Water
  • 1 tbs sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sliced red bell pepper
  • 1/2 sliced red onion
  • 1 sliced Champagne® mango
  • 1/2 an avocado, sliced
  • 1/2 a pear, sliced
  • Olive oil
  • 4 Mahimahi fillets (sliced thick), May substitute Mahimahi with Swordfish or Red Snapper.

Instructions:

Serves 4In a saucepan, bring to a boil water, sugar, salt and pepper. Reduce heat and simmer. Blanch the bell pepper and red onion slices (water should completely cover the vegetables) until soft but firm, about 5 minutes. Strain and set aside to cool.

Combine the blanched bell pepper and red onion slices with the mango, avocado and pear, arranging an equal amount of slices on each plate to form a small pile

Season both sides of the fillets with salt and pepper and sear in a skillet lightly coated with olive oil until done. Take care not to completely brown the fish.

Place the fillet on top of the fruit/vegetable pile and spoon the vinaigrette over it. Surround the fish with the mango sauce and dots of the avocado puree.

This recipe was created for the Champagne® mango by Peter Kump's New York Cooking School student Pnina Peled.

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