Credit for this dish goes to the ADA's Diabetes Food Hub
The balanced use of “sweet” and “heat” is notable in Thai cuisine. That goes for this dish, too. The “heat” comes from the thai chile peppers and the “sweet” from mango. Together they offer not just that distinctive sweet–heat pairing, but also a beautiful and mouthwatering salsa-like relish for fish. Enjoy!
Ingredients:
- 2 tbsp grapeseed oil - divided
- 3 whole scallion - thinly sliced - green and white parts divided
- 1 Thai chili pepper or 1/2 small jalapeño pepper (minced)
- 1 large mango - firm and ripe, peeled, pitted, and cut into 1/2-inch cubes - about 2 cups
- 1 tsp soy sauce - reduced-sodium
- 1 tbsp lime juice
- 4 halibut filets (or cod) - 5 oz each, patted dry (or two larger filets)
- ½ tsp sea salt
- ¼ tsp black pepper (freshly ground)
- 1 tbsp fresh basil - chopped
Preparation:
Heat 1 tbsp of the oil in a medium nonstick skillet
over medium heat. Add the white part of the scallions and the chili pepper and
sauté until the scallions begin to caramelize, about 3 1/2 minutes. Add the
mango and soy sauce and cook, while stirring, until the mango is softened,
about 7 minutes. Stir in the lime juice and green part of the scallions,
transfer to a bowl, cover and set aside.
Season the fish with the salt and pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fillets and sauté until cooked through and lightly browned, about 3 minutes per side.
Top the fillets with the mango relish, sprinkle with the basil, and serve with lime quarters for that extra kick.
Blessed be... and happy cooking!