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Monique's Mango Mango Mahi Mahi VERSION 2/ with PHOTO
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This is a variation of the original Mango Mango Mahi Mahi. The new topping ingredient of shredded coconut lends an added punch of sweetness and tropical palate to this classical fish dish. Love to prepare this dish both ways for company and family. A sure party pleaser and a memory to the tastebuds. Served with a good fine white wine. Bon Apetit Monique

28 minutes

12-14 minutes

4-6 people

Ingredients
4 mahi mahi fresh caught fillets - 6-8 oz each
Wolfgang Puck's Pure Ocean Salt and Five Pepper Blend
4 Teaspoons extra virgin olive oil
1 tablespoon limejuice
1 small red onion diced
1 medium sized plum tomatoe diced
1 ripe mango peeled seeded and diced
2 cloves chopped garlic
1 tablespoon cilantro
1 tablespoon minced ginger
1/2 cup fresh diced pineapple
1/3 cup california golden raisins soaked in 1/2 cup extra dry sherry then carefully drained
1 tablespoon curry
1 tablespoon capers
1/4 cup dry white wine
2 tablespoons soft dark brown sugar
1/3 a cup of shredded coconut


Directions
sprinkle 2 teaspoons of olive oil and 1 teaspoon of the limejuice over the mahi mahi fillets, season with Wolfgang Puck's Pure ocean salt and five pepper blend lightly, and pan fry one minute per side over a moderate heat till lightly browned. place fillets into a deep dish bakeware. I used the Tim Love Collection Cast iron Lasagna Pan. Start to prepare the Mango Sauce mixture

Sauce Mixture:

Saute the onion in two teaspoons of olive oil till just soft or golden translucent for 8 minutes, add the garlic and tomatoe and cook for 2 minutes more, then add the remaining ingredients except for the Coconut and simmer over low heat for 10 minutes. remove the Mango mixture from the pan and ladle atop of the fish fillets. Sprinkle the shredded coconut over the top and place in a 400 degree F oven for 12- 14 minutes or until firm with a knife inserted. serve with additional cilantro garnish if desired.
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