Chilean Fish With Honey-mango Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces fish fillets (about 6 ounces each)
• 3 tablespoons barbecue sauce (choose your own favourite)
• 1 tablespoon oil (plus extra for frying)
• 1 tablespoon oil
• 1/2 cup onion, finely chopped
• 1 cup mango, diced
• 1 cup orange juice (fresh or pure)
• 1 teaspoon hot pepper, chopped (in chili they use scotch bonnet or habanero)
• 2 -3 tablespoons honey (to taste)
• 1/2 teaspoon salt
• 1 cup corn kernel (frozen or canned)
• 2 tablespoons cilantro (finely chopped)
• 2 tablespoons onions, finely chopped (red onion preferred)
• 3 tablespoons bell peppers, red, finely chopped (approximate amount)
• 1 tablespoon rice vinegar (or use cider vinegar)
• 2 tablespoons oil (olive oil if you prefer)
• salt and pepper

Recipe

• 1 combine the barbecue sauce with the tablespoon oil, rub lightly over the fish fillets, and leave in a non-reactive dish at room temperature while you prepare the rest of the dish.
• 2 mango sauce: heat the oil in a pan and add the onion, cover and cook 5 minutes, then add the mango, orange juice, hot pepper and honey, and stir well. simmer, uncovered, for about 7 minutes. puree the mixture in a blender, season with salt, put in a bowl, cover, and keep in a warm oven.
• 3 corn relish: combine all the ingredients (corn kernels down to the oil). season to taste. put in a bowl, cover and put in warm oven with the mango sauce.
• 4 also put 4 - 6 plates in sam oven to warm up.
• 5 in a pan (can use same one you used to make the mango sauce) heat some oil until hot. fry the fish fillets for about 2 minutes per side, until just cooked through.
• 6 to serve: spoon some mango sauce in the centre of each plate. set a fish fillet on top, and spoon some corn relish over the fillet. serve immediately.
• 7 nice with simple boiled potatoes or baby potatoes, and a mixed green salad.