Mmmmmm! I must be in a mango mood lately! (Did you read my review of Flirty Mango shave cream??)
But this time, the mango is definitely good enough to eat!
Just like another of other recipes they provided, the Citrus Shrimp Ceviche, I might not have sought out this recipe on my own due to the long list of ingredients… but it is sooo worth the extra slicing, dicing and washing because this dish is absolutely delicious. Go ahead. Give it a try. You’ll thank me.
Pan Roasted Bass (or Snapper) with Tropical Mango Salsa and Coconut Cilantro Rice
Suggested wine pairing: Chardonnay
- Ger-Nis Citrus Herb Chili Pepper
- 1 tangerine
- 4 4-ounce bass fillets (I used snapper and it was delicious… so feel free to try either one.)
- skin on (no more than two inches thick)
- Extra Virgin Olive Oil
- 1 cup fresh pineapple, cubed small
- 1 cup ripe but firm mango, cubed small
- 1⁄4 cup red bell pepper, chopped fine
- 1⁄4 cup red onion, chopped fine
- 1⁄4 cup green onions, sliced thin
- 1⁄4 cup cilantro
- Juice of 2 limes
- 2 teaspoons green chili peppers, deseeded and chopped fine
- 1 teaspoon lime zest
- 1 tablespoon honey
- 1 teaspoon salt
- Coconut Cilantro Rice (recipe follows)
Season both sides of the sea bass with the Citrus Herb Chili Pepper, drizzle with a little tangerine juice, and let sit until room temperature.
In a medium-sized bowl combine the pineapple, mango, bell pepper, onion and green onions and mix well.
In a separate small bowl whisk together cilantro, lime juice, green chili peppers, zest, honey and salt until well combined. Pour onto fish and set aside to marinate for about 20 minutes, room temperature.
Place the fish pieces in skin-side up in the hot pan and cook for about three minutes, making sure not to disturb or flip too early. Flip after the three minutes and cook for another four minutes.
Place some coconut cilantro rice on a plate and lay the cooked fish on top (skin- side down). Spoon some of the tropical salsa over the top.
Coconut Cilantro Rice
- 2 cups long white rice
- 2 cups coconut milk
- 2 cups water
- 2 tablespoons sugar
- 1 teaspoon Ger-Nis Citrus Herb Chili Pepper
- 2 tablespoons fresh cilantro, chopped fine
Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil.
Once the mixture is boiling, cover and reduce to a low temperature.
Simmer covered for about 20 minutes and then remove from heat and leave covered and let stand about 5-8 minutes.
Add the cilantro and mix, fluffing with a fork before serving.
Recipe courtesy of Ger-Nis Culinary and Herb Center.
So… what do you think? Will you give it a try??