Redfish with Mango

Name: Redfish with Mango
Yield: 8
Ingredients: 1 red snapper of about 2.5 kg; 1/2 cup (100 g) unsalted butter; 1 kg of peeled and chopped tomatoes; 2 medium onions (200 g), chopped; 1 medium red bell pepper (130 g), chopped; 1/4 cup chopped fresh parsley; 1/4 cup freshly squeezed lime juice (60 ml); 2 ripe mangoes, cut into cubes; 1 teaspoon ground cumin; 1 teaspoon salt or to taste

1
1 red snapper of about 2.5 kg
2
1/2 cup (100 g) unsalted butter
3
1 kg of peeled and chopped tomatoes
4
2 medium onions (200 g), chopped
5
1 medium red bell pepper (130 g), chopped
6
1/4 cup chopped fresh parsley
7
1/4 cup freshly squeezed lime juice (60 ml)
8
2 ripe mangoes, cut into cubes
9
1 teaspoon ground cumin
10
1 teaspoon salt or to taste

Ingredients

1
1 red snapper of about 2.5 kg
2
1/2 cup (100 g) unsalted butter
3
1 kg of peeled and chopped tomatoes
4
2 medium onions (200 g), chopped
5
1 medium red bell pepper (130 g), chopped
6
1/4 cup chopped fresh parsley
7
1/4 cup freshly squeezed lime juice (60 ml)
8
2 ripe mangoes, cut into cubes
9
1 teaspoon ground cumin
10
1 teaspoon salt or to taste

Directions

1
Separate only the fish fillets and discard the rest
2
Cut them into cubes of about 3 cm. Reserve
3
In a medium saucepan, sauté half of the butter with the tomato, onion, bell pepper, and parsley over medium heat, stirring occasionally, until they become tender (about 15 minutes)
4
Add the fish and lime juice
5
Cover and cook until the fish is cooked through, at which point it should flake easily when pierced with a fork (about 5 minutes)
6
Reserve in the saucepan
7
In a large skillet, melt the remaining butter over medium heat
8
Add the mango and cumin and sauté, stirring constantly, for 3 minutes
9
Combine with the fish mixture, season with salt, mix well, and reheat over medium heat for about 2 minutes
10
Serve immediately
11
347 calories per serving