That trendy new neighbourhood bistro? Your house!
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Without thawing, dice mangoes into 1.25-cm (½-in.) pieces.
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Juice limes into a microwave-safe bowl. Add brown sugar, fish sauce and hot pepper flakes. Mix.
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Microwave for about 30 seconds to dissolve brown sugar. Add frozen mango cubes to sauce mixture and stir. The sauce will be hot enough to thaw the mango.
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Finely slice shallot and chop cilantro. Add to mango mixture.
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Use a clean tea towel to pat fish dry and cut into 4 equal pieces.
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Heat oil in a large non-stick skillet set over high heat. Cook cod for 5–7 minutes on each side. Cooking time will vary depending on thickness of the fillet. To obtain a nice golden crust, avoid handling fish while it is cooking.
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Place fish on a serving dish and top with mango salsa. Serve with rice and a green vegetable.
This recipe is best prepared at the last minute. The salsa keeps in the refrigerator for 4 days. Do not freeze.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme