Today’s recipe is for a fish dish! Spring seems to be finally here and with it comes my appetite for light meals, fruits and colorful touches to my dinner plates. And because with spring we also get a little more heat, I thought combining mango with jalapeño would be a good way of celebrating the new season. This recipe works great with any white fish of your choosing, but I’m particularly fond of cod and I think it pairs very well with this sauce. So here’s a recipe for it, roasted in a delicious jalapeño and mango sauce, which is both spicy and sweet. Goes perfectly with some rice or even just some steamed vegetables, if you prefer. Not only it will be a pretty dish, with a bright orange appeal, but you can also put it together in a heartbeat.
Preparation Time: 5-10 min | Cooking Time: 15-20 min | Serves: 2 | Spice level: 🌶
What you’ll need:
- 2 cod fillets
- Roughly 250g of mango, diced
- 3 garlic cloves, whole
- 50ml apple vinegar
- 60ml honey
- Pinch of salt
- 1 red jalapeño chili (or one with similar heat)
- Some rice to serve
- Fresh cilantro, chopped, to garnish
- Start by preheating your oven to 180ºC.
- Place your chili and garlic cloves in a nonstick pan and allow them to grill for a few minutes, turning on occasion. We are looking to get a slight burn on them. Once they are done, remove them from the pan and chop them roughly.
- Add the mango, the vinegar and the salt to a food processor, along with the roasted garlic and chili. Blitz everything until it’s very smooth.
- In the same pan, add the honey and the mango sauce from the food processor. Let it cook until it thickens a little bit, at medium heat. This should take just a few minutes, in a gentle simmer, so the sauce thickens. Don’t let it thicken too much, as this sauce will go to the oven later.
- Sprinkle some sea salt over your fish fillets and place them in a baking tray. Tip in the mango sauce from the pan. Now combine everything together and roast the fish for about 10-15 minutes, depending on how big your fillets are. (You can make your rice here if you don’t have any leftover).
- Serve with some rice of your preference, along with the sauce and some chopped fresh cilantro.
- You can replace the red jalapeño chili by another one you like more. Red jalapeños are slightly spicier than the green ones, but I use them here also because of their color, as it helps achieve the orange brightness of the sauce. You can also remove the seeds to tone down the heat level, if you are not a fan. Alternatively, if you want a hotter sauce, you can use a spicier chili, like a Serrano or even a Habanero or a Scotch Bonnet.
- This recipe also works great with smoked haddock, for example. It pairs really well with the sauce!