Mango Relish Recipes

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.

Steps:

• In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and Garlic Chili Pepper Sauce.
• Blend together well.
• Cover and refrigerate for at least one hour.

Steps:

• Stir the mango, tomato, cilantro, and onion together in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.

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.

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and refrigerate 15 minutes. Serve with grilled chicken breasts or grilled fish.

Steps:

• Prepare jars, lids and bands.
• Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
• Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
• air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
• time according to your altitude.

Steps:

• In a small bowl, combine the first 6 ingredients. Set aside 1/2 teaspoon for relish; rub remaining spice mixture over tenderloins. Place in a lightly greased 13x9-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, in a small bowl, combine the mango, tomatoes, onion, cucumber, cilantro and jalapeno. Combine lime juice and reserved spice mixture; add to mango mixture and toss to coat. Slice pork; serve with relish.

Steps:

• Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)

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.