Chilean Fish With Honey Mango Sauce Recipes

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Steps:

• Place all ingredients in blender.
• Cover and blend on high speed about 30 seconds or until smooth. Store covered in refrigerator up to 2 weeks.

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

Steps:

• Mix all salsa ingredients together in a bowl until combined.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 10-15 min turning once. Cut top of filets to the middle to hold the juices of the marinade. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 8 minutes then, pour reserved marinade over top of them and continue grilling for an additional 8 minutes or until easily flaked with a fork.
• While fish is grilling break off tough ends of asparagus. Preheat non stick pan for 1 minute. Heat 1 teaspoon of unrefined virgin coconut oil for a minute over a medium heat. Add asparagus, cover with lead for 3-5 minutes until tender. Toss with Sherry vinegar and cook additional 2 minutes. Sprinkle a tablespoon of Balsamic vinegar, wrapped asparagus in the foil and reserved covered in the same pan.
• Transfer to serving plate, top with salsa, top asparagus with fresh grated Romano cheese and enjoy!

Steps:

• Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.

Steps:

• Combine flour, milk, coconut milk and mix well.
• Let stand for 10 minutes to thicken batter.
• Dredge fish fillets in seasoned flour.
• Dip floured fish fillets in batter and then the coconut.
• Shallow fry on medium heat in 1/2 to 1"of oil and 2 tblsp butter added for flavor, until golden brown and fish tests done with fork.
• Carefully remove from pan and let drain on paper towels before serving.
• Mango Sauce.
• Remove skin and pulp mangos.Add the rest of the ingredients moistening with lime juice until blended.
• Adjust amount of lime juice if necessary.
• Add sugar to taste if too tart.
• Add some chopped coriander; optional.
• Serve sauce with fish.Enjoy.

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium heat. Reduce heat and simmer until mangos are completely cooked, about 15 minutes.
• Puree mixture then return to saucepan and simmer 5 minutes.

Steps:

• Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.
• Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking.
• Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once.
• Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork.
• Transfer to serving plate, top with salsa, and enjoy!
• I also like to serve mine with herb rice :).

Steps:

• Trim chicken of excess fat and sinew.
• Head oil and butter in pan; add chicken fillets.
• Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
• Remove from pan, cover with aluminium foil.
• Keep warm.
• Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
• Add mango, sour cream, mustard and stock to pan.
• Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
• Season, pour over chicken and serve.