Mango Vanilla Halibut

Last year for Christmas I received the new Giada cookbook "Feel Good Food". The recipes to me are very California inspired with its' use of light proteins, smoothies, grains, and veggies--which we really enjoy.

This recipe caught my eye with its' sauce made with mango, vanilla, & ginger! It sounded tropical and could immediately take you into vacation mode. Recipe calls for mahimahi or halibut, but thinking any white fish will do. 

Verdict--the sauce was unique and very good, but had a hard time using it all. I used some in iced tea, which was great. I also thought it would be good with some vodka as a martini or with greek yogurt for breakfast. I prefer a mango salsa with fish, but would happily eat this!

Mahimahi w/ mango vanilla sauce

Sauce Ingredients

1 mango, peeled & cut into cubes (could use frozen, but thaw first)

1/2 cup of oj

1/4 of water

1.5 TB of fresh grated ginger

1/2 tea salt

1/2 tea black pepper

1 vanilla bean

Fish Ingredients

1 TB olive oil

4 4 oz of mahimahi or halibut (1 inch thick)

Salt & pepper to taste

For the sauce:

- In blender add mango, oj, water, ginger, salt & pepper, then blend until smooth

- Take the vanilla bean and cut with knife the long way, then take the back of the knife and scrape of the inside on the pod into the pan. Also, put vanilla half into the pan as well.

- Place the blended ingredients into sauce pan on medium heat and bring to simmer for 6 minutes, stirring periodically. 

- Remove from heat and discard vanilla pods

For the fish:

- Use a non-stick skillet and heat on medium-high heat 

- Pat fish dry with paper towel, then add salt & pepper to both sides

- Add oil to pan once hot, then add fish, and cook 6 minutes per side