Pan-seared Snapper with Honey Mango Sauce Recipe
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2 tablespoon Barbecue sauce
2 tablespoon Vegetable oil
Six; (6-ounce) red; snapper or Chilean; sea bass fillets
Vegetable spray for cooking the fish
1 tablespoon Vegetable oil
⅓ 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
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
Methods:
For the Mango Sauce for the Corn Relish 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.
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