Mango Habeñero Fish

Ingredients

• For the Mango Habanero Sauce
• 2 ripe mangos, diced
• 1/2 white onion
• 1 habanero or serrano pepper, with seeds removed for less heat (or left in for a kick)
• 1/2c fresh cilantro, packed
• 2T honey
• 1/4c olive oil
• 2T white wine vinegar
• 1/2t salt
• 1t black pepper
• For the Fish
• 1 lb whitefish fillet (such as halibut, cod, or grouper), skin on
• 4T butter
• For the Fish Rub
• 2t salt
• 1t MSG (optional)
• 1t ginger powder
• 1t smoked paprika
• 1t black pepper
• 1t white pepper
• 1t onion powder
• 1t garlic powder
• 1t brown sugar
• 1/2t cardamon
• 1t cumin
• 1t red pepper flakes

Instructions

1. 1Making the Sauce
2. 2Wash and chop your cilantro. Peel and roughly chop the onion and mango. Remove the stem from the habanero and, if you prefer less heat, scrape out the seeds.
3. 3Combine the mango, onion, cilantro, habanero, honey, vinegar, salt, and pepper in a food processor. Blend until the mixture is very smooth.
4. 4With the food processor running on low, slowly stream in the olive oil until the sauce thickens slightly and emulsifies.
5. 5Transfer the sauce to a bowl and refrigerate while you cook the fish. Serving it cold against the hot fish is a nice contrast.
6. 6Cooking the Fish
7. 7Preheat your oven to 350°F.
8. 8Make sure your fish is scaled (if needed) and patted completely dry with a paper towel. A dry surface is key to a crispy skin.
9. 9In a small bowl, mix together all the ingredients for the fish rub. Evenly coat both sides of the fish with the spice mix.
10. 10In an oven-safe skillet or pot, melt the butter over medium-high heat.
11. 11Once the butter is bubbling, place the fish in the pan, skin-side down. Sear for 5 minutes without moving it, letting a beautiful crust form. If the butter starts to disappear, add a little more to the pan.
12. 12Carefully transfer the entire skillet to the preheated oven. Bake for 10-15 minutes, or until the fish flakes easily with a fork. Cooking time will vary depending on the thickness of your fillet.
13. 13Remove the fish from the oven. Plate the fish with the crispy skin facing up and spoon the cold mango habanero sauce over the top.
14. 14Enjoy.