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It is very common that I like to prepare fish on Friday nights. I don’t have a lot of time to prepare dinner and I like to stop at the grocery store on my way home. So good, fresh fish does not require a lot of additional preparation. It was a Giada workout week for me. I still had some extra mangoes and had made Blackened Salmon with Mango Salsa earlier in the week. I saw Giada make a mango coulis and top it on Mahi Mahi,
The idea was born. Again, I saw this while exercising, which means I saw her prepare it but did not listed so I guess at some of the ingredients with an aim to keep it healthy. So my liquid was evaporated milk.
Recipe
Mahi Mahi with Mango Salsa:
Mango Coulis:
- Take 1 peeled and sliced mango and place in your food processor
- Add about 10 oz of evaporated milk, 1 tbsp of ground ginger, salt and pepper to taste and pulse to desired consistency
- Put into a sauce pan on low heat until coulis is warm
Mahi Mahi:
- Heat a saute pan to medium high heat and add 2 tbsp of olive oil
- Salt and pepper the fish and place into the saute pan; cook on each side for 4 minutes or so per side
Plate fish and top with the mango coulis.
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