Serves 4/ Top this mild fish with the spicy-sweet mango sauce to create a meal that appeals to all ages. Prep tip: You can substitute striped bass, pollock, or another white fish. Serving tip: Accompany with a side of basmati rice laced with cumin seeds, plus a salad of chopped cucumbers, diced tomatoes, minced onions, and plain yogurt.
1 clove garlic, minced
1 small Serrano pepper, seeded and finely minced
1 medium mango, peeled, seeded, and cubed
1/2 cup coconut milk
1 2-inch piece fresh ginger, peeled
1/4 cup chopped fresh cilantro
1/8 teaspoon white pepper
4 5-ounce halibut fillets
1 tablespoon olive oil
2 scallions, thinly sliced, for garnish
Fresh cilantro, for garnish
1. In a food processor, whirl garlic and Serrano pepper until minced. Add mango and coconut milk; pulse 2–3 times. Grate ginger over a small plate. Squeeze grated ginger over mango mixture to extract juice. Add 1 teaspoon ginger solids; discard remainder. Pulse mango mixture until smooth. Add cilantro and white pepper, and pulse 4–5 times. Season to taste with salt and additional pepper. (Makes 1 3/4 cups.)
2. Rinse fish fillets and pat dry. Rub oil on fish and sprinkle with salt and pepper.
3. In a steamer pot or saucepan large enough to hold a metal or bamboo steamer, bring 1–2 inches water to boil. Place fillets into steamer, cover, and steam for 7–10 minutes, until cooked through. Transfer fish to a platter; drizzle with sauce (sauce may be warmed prior to serving, if desired). Garnish with scallions and cilantro.
PER SERVING: 280 cal, 41% fat cal, 13g fat, 6g sat fat, 45mg chol, 31g protein, 11g carb, 1g fiber, 83mg sodium
