Red snapper with Mexican mango sauce: Huachinango con salsa de mango

Karen Hursh Graber

Mexico’s coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an excellent foil for the rich, butter-based sauce.

Ingredients

• For the fish:
• 4 red snapper, sole or grouper filets, 6 oz. each
• salt to taste
• 1 avocado, sliced into thin wedges
• 2 limes, quartered

• For the sauce:
• 4 tablespoons butter (1/2 stick)
• 1 teaspoon freshly-squeezed lime juice
• 1 teaspoon freshly-squeezed orange juice
• 1 teaspoon juice from canned chipotles in adobo
• 1/2 cup finely diced mango, including the juice that comes out while dicing
• salt to taste

Salt the fillets and either broil or grill until just cooked through.

Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute.

This can be done while the filets are cooking.

Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges.

Serve immediately.

Serves 4.