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 Mar 31, 2003; 10:31PM - Dorado Mahi-Mahi with Mango Salsa
 Category:  De La Rue Aussi Fish Recipes
 Author Name:  Chris De La Rue
 Author E-mail:  De La Rue@2catchfish.com
Tip&Trick Description 1: Rue’s Recipe… Dolphin Fish with Mango Salsa (Mahi Mahi / Dorado)

Serves 4

4 x .350g Dolphin Fish Steaks
“You may substitute the Dolphin fish with another high quality fish like Kingfish”
2 Large Mangoes
1 Large Bunch Cilantro

The Messy Stuff… Peel the mangoes, cut them in half, and remove the pits. Cut one mango into 1-inch chunks and place in a blender. Add a pinch of salt, 12 cilantro leaves, and 2 tablespoons cold water. Process until very smooth. Set sauce aside at room temperature.
Cut the remaining mango into 1/4-inch cubes, and put in a small bowl. Coarsely chop enough cilantro to yield 1/2 cup and add it to the mango. Add salt and pepper to taste. Stir and chill the mango salsa for up to 30 minutes.

Scatter 1/2 teaspoon coarsely ground black peppercorns over one side of each Dolphin fish steaks, pressing firmly into the flesh. Sprinkle lightly with salt.

Heat two medium non-stick skillets until very hot or use the solid plat side of your BBQ. Add the fish, pepper-side down, and cook for 3 to 4 minutes each side over high heat, until the fish is seared on the outside but still moist in the center. Remove from the heat. Let rest 1 minute. Serve the fish atop a mound of mango salsa and spoon mango sauce around the sides. Garnish with additional cilantro leaves and serve immediately.

Special Note:- Cilantro leaves have a very pungent odor and are widely used in Mexican, Caribbean and Asian cooking. So you may have to go to a specialty shop to find them. It looks a bit like flat Italian parsley and in fact they are related.
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