1largemango,soft and ripe, peeled and sliced into long pieces
Instructions
Drizzle the fish lightly with a little bit of the lemon juice. Sprinkle with salt and pepper. Dust lightly with the flour.
Heat 2 tablespoons of butter and oil in a skillet on medium heat. Sauté the fish for 3 to 4 minutes on each side. Remove the fish from the skillet and cover to keep warm.
Add the remaining 2 tablespoons of butter, wine, broth, and remaining lemon juice to the skillet (no need to wipe it clean). Cook over medium-high heat until all ingredients are reduced (about 20 minutes). Add the mango slices and heat through. Toss the fish gently in the skillet until warmed and cooked through. You can place the lid back on for a while, simmer and let the mangoes release their juices to create a wonderful, sweet and tangy sauce.
Place the fish on a serving platter, top with the mangoes and sauce and serve immediately.
Notes
If you are preparing this recipe as GLUTEN FREE, substitute GF flour for the all-purpose flour, and make sure you are using a brand of chicken broth that is designated as GF.
This dish goes well with an almond rice pilaf or couscous.