by Allen Susser (Chef Allen's, Miami, Florida)
This is a simple recipe with a powerful flavor. The glaze calls for very ripe mangoes. Nothing prepared me for the experience of mangoes that greeted me in Miami. The whole neighborhood possesses this deep ambrosial fragrance in mango season. The varieties of mango exceed anything I could have imagined, and I have been on a quest to sample as many kinds of mango as I can. We have 150 kinds just in this region.
1/3 cup red wine vinegar
1/4 cup packed brown sugar
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon finely chopped jalapeño pepper
1 teaspoon finely chopped fresh ginger
1/2 cup fresh mango purée
2 tablespoons olive oil
4 (6-ounce) red snapper fillets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 fresh cilantro sprigs, for garnish
Combine the vinegar, brown sugar, cumin, 1/2 teaspoon salt, jalapeño pepper and ginger in a small saucepan. Bring to a boil and simmer for 3 minutes or until caramelized. Mix in the mango purée and simmer for another minute.
Heat the olive oil in a heavy-bottomed sauté pan until it begins to smoke. Season the fillets with 1 teaspoon salt and the pepper. Cook in the oil for 2 to 3 minutes on each side or until crisp. Brush the mango glaze on the fish and continue to cook for 2 more minutes. Remove from the pan and set aside on a warm plate. Garnish with the fresh cilantro sprigs.
For the Love of Food
Recipes and Stories from the Chefs of the IACP
Favorite Recipes Press
$26.95 retail Hard Cover with Dust Jacket
176 pages; 75 recipes
Recipe reprinted by permission
This page created June 2005
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