1 kg of fish fillets (cod, lingcod etc.)
2 tablespoons of freshly squeezed lime juice
3 tablespoons of all-purpose flour
salt and black pepper to taste
3 tablespoons of butter or margarine
2 tablespoons of olive oil
1 large mango, peeled and sliced into thin strips
2 tablespoons of butter or margarine
1 tablespoon of green pepper, seeded
2 tablespoons of green pepper, chopped
1 tablespoon of butter or margarine
1/2 cup of fresh, canned, or shelf-stable whipped cream
optional for garnish
1 kg of fish fillets (cod, lingcod etc.)
2 tablespoons of freshly squeezed lime juice
3 tablespoons of all-purpose flour
salt and black pepper to taste
3 tablespoons of butter or margarine
2 tablespoons of olive oil
1 large mango, peeled and sliced into thin strips
2 tablespoons of butter or margarine
1 tablespoon of green pepper, seeded
2 tablespoons of green pepper, chopped
1 tablespoon of butter or margarine
1/2 cup of fresh, canned, or shelf-stable whipped cream
optional for garnish
Rub the lime juice on the fish fillets
Dust with flour seasoned with salt and black pepper
Heat 3 tablespoons of butter and olive oil in a skillet
Add the fish fillets and cook them until they're cooked through, turning them carefully
Place them in a serving dish and keep warm
In another skillet, fry the mango slices in 2 tablespoons of butter for 2 minutes and arrange them around the fish
In the same skillet, add 1 tablespoon of butter and the whole green peppers, chopped, and cook for 1 minute
Combine with whipped cream and heat
Serve the sauce over the fish and mango
Garnish with optional whipped cream, if desired
