Puréed mango and
peaches make a delighful sauce for grouper. Here, the fish is
pan-seared for flavor and caramelization, then finished in the
oven to ensure even cooking.
Grouper with
Mango and Peach Sauce
1 large mango, peeled and
pitted (see tip below)
2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-ounce) grouper fillets, skin removed
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs
- Preheat oven to 400°F.
- Purée mango and
peaches in a blender or food processor. Place mixture in a small
saucepan and bring to a boil. Stir in melon liqueur, then reduce
heat to low and hold warm.
- Mix flour, salt and pepper
together in a shallow dish. Dredge grouper in flour mixture until
lightly coated.
- Heat a large, oven-proof
skillet over medium-high heat. Add oil and sauté fish,
flesh-side down until golden brown, about 4 minutes. Gently turn
over and finish cooking in the oven, about 7 to 10 minutes, depending
on the thickness of fish. Flesh should be opaque and flake easily
with a fork.
- Place fish on a serving
platter and top with the warm mango and peach sauce. Garnish
with lemon and parsley.
Makes 4 servings.
Tip: To Peel a Mango: Stand
the mango on end and slice down along the sides of the large
flat pit with a boning knife or other long, flexible knife, curving
around the pit as you slice. You will end up with three sections:
two larger, rounded sections and a flat center section. Score
the fruit in each rounded section lengthwise into slices, then
crosswise into chunks, if desired. Holding a rounded section
by its edges, push at the curved bottom to turn the rind inside
out. The slices or chunks can then be cut away from the rind.
Trim away rind from the flat center section and separate as much
fruit as possible from the pit. Always cut away from yourself
and be careful - mango is very slippery.
