Red snapper with Mexican mango sauce: Huachinango con salsa de mango
Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an excellent foil for the rich, butter-based sauce.
Ingredients
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For the fish:
- 4 red snapper, sole or grouper filets, 6 oz. each
- salt to taste
- 1 avocado, sliced into thin wedges
- 2 limes, quartered
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For the sauce:
- 4 tablespoons butter (1/2 stick)
- 1 teaspoon freshly-squeezed lime juice
- 1 teaspoon freshly-squeezed orange juice
- 1 teaspoon juice from canned chipotles in adobo
- 1/2 cup finely diced mango, including the juice that comes out while dicing
- salt to taste
Salt the fillets and either broil or grill until just cooked through.
Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute.
This can be done while the filets are cooking.
Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges.
Serve immediately.
Serves 4.
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Published or Updated on:
August 1, 2000
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