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Monique's Mango Mango Mahi Mahi
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Somehow this recipe title alone just seems to make me smile. It always conjures up tropical farway places and intimate fireside dinners. i just love preparing this fish entree for my adoring family. With a good white wine this special delicacy never fails to delight our guests.

28 minutes

12-14 minutes

4-6 people

Ingredients
4 Mahi Mahi fresh caught fish fillets 6-8 0z each
season with wolfgang Puck's pure oceal salt and five pepper blend.
4 teaspons of extra virgin olive oil
1 medium sized red onion diced
1 med sized plum tomatoe diced
1 ripe mango peeled seeded and diced
1 half cup fresh pineapple diced
1 tablespoon capers
1 tablespoon curry
1 tablespoon limejuice
2 cloves finely chopped garlic
1/3 cup raisins soaked in 1/2 cup of dry white sherry then carefully drained.
1 tablespoon minced ginger
1/4 cup dry white wine


Directions
sprinkle two teaspons of olive oil with one teaspoon of limejuice over the fish fillets and saute in a moderately hot saucepan for one minute per side, till slightly brown. Set aside in a deep baking dish. I used the Tim Love Collection
Cast iron Lasagna Pan. Start the Mango Sauce:

Saute the red onion in two teaspoons of olive oil in a moderately hot pan for 8 minutes, then add the tomatoe and garlic for two more minutes and then the remaining ingredients simmer for an additional 10 minutes. Ladle the mixture over the fish in the pan and bake at 400 degrees F
for 10-14 minutes or until firm with a fork or knife. Garnish with cilantro.
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