Lime fish with garlic, mangoes sauce. Tonight meal is a result of playing with flavors and just having fun. As this is my own creation, I did the best I could to write down the amounts of the ingredients I used. A great glass of white wine was the perfect paring. Enjoy.
Tonight’s August 25, 2011 dinner:
Lime Fish Cooked with Garlic and Mangoes Sauce
LIME COOKED FISH WITH CRISPY GARLIC AND MANGOES SAUCE
¼ cup corn or canola oil
5 garlic cloves, thinly sliced
Salt to taste
4 large orange Roughy fish fillets
½ cup lime juice
3 tablespoons Italian flat leaves parsley
2 cups chopped mango
1 8oz can pineapple with juice, chopped
2 tablespoons brown sugar
2 tablespoons honey
¼ cup white wine
½ onions thinly sliced
1 tablespoon finely grated ginger with the juice
Salt and pepper to taste
½ cup golden raisins
Combine 2 tablespoons of the oil with the garlic in a small heavy saucepan over medium- low heat. Cook shaking the pan occasionally until the garlic browns. Season with a little bit of salt. Remove from the heat and add 2 tablespoons of lime juice and let set.
Meanwhile in a heavy bottomed pan add the chopped mangoes, pineapple chunks with the juice, brown sugar, honey, white wine, onions, grated ginger, parsley and raisins. Cook over medium heat for about 20 minutes. Taste and season with salt and pepper. Add the garlic with the oil and lemon to the mangoes and stir together. Cook over low heat for another minute or so.
In a large skillet place 2 tablespoons of oil over medium heat. Add the fish and cook each side for 2 minutes. Add the remaining lemon juice and season with salt and pepper.
Serve the mangoes sauce over the fish