Pan Seared Snapper With Honey Mango Sauce
Instructions:
- 2 Tablespoon Barbecue sauce
- 2 Tablespoon Vegetable oil
- Six (6−ounce) red snapper or Chilean sea bass fillets
- Vegetable spray for cooking the fish
- FOR THE MANGO SAUCE
- 1 Tablespoon Vegetable oil
- 1/3 Cup Finely chopped onion
- 1 Cup Diced fresh mango
- 1 Cup Orange juice
- 1 Teaspoon Chopped fresh habanero or scotch bonnet pepper
- 1 Tablespoon Clover honey
- Salt
- FOR THE CORN RELISH
- 1 Cup Frozen corn kernels; thawed and patted dry
- 2 Tablespoon Freshly chopped cilantro
- 1 Tablespoon Red onion cut into 1/4−inch dice
- 2 Tablespoon Fresh red bell pepper; cut into 1/4−inch dice
- 1 Tablespoon Japanese rice vinegar
- 2 Tablespoon Vegetable oil
- Salt and freshly ground pepper
- TO MARINATE THE FISH:
- In a glass or porcelain dish combine the barbecue sauce with the vegetable oil.
- Dip both sides of the fish fillets into the mixture, cover and set aside at room temperature while you prepare the mango sauce and corn relish.
- TO PREPARE THE MANGO SAUCE:
- In a medium non−stick skillet over moderate heat, heat the vegetable oil.
- Add the onion, lower the heat, cover and cook for about 5 minutes or until the onion is tender.
- Add the mango, orange juice, hot pepper and honey and cook, over medium heat, uncovered for 5 minutes.
- Remove from the heat and cool for a few minutes. In a blender or food processor puree the mixture.
- Off the heat, return the pureed sauce to the pan, and season to taste with salt.
- TO MAKE THE CORN RELISH:
- In a mixing bowl combine the corn kernels with the cilantro, red onion, bell pepper, rice vinegar, and oil and season with salt and pepper to taste.
- TO FINISH THE DISH:
- Over very low heat, gently reheat the mango sauce.
- Lightly spray a 10−inch, non−stick skillet with vegetable spray and set the skillet over medium heat for 1 minute. Cook the snapper fillets for 2 to 3 minutes per side or until just cooked through.
- TO SERVE:
- Spoon some mango sauce in the center of a plate. Set a fish fillet on top and spoon the corn relish over the fish.