Redfish with Mango

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

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

Ingredients

1
1 redfish of about 2.5 kg
2
1/2 cup (100 g) unsalted butter, softened
3
1 kg of peeled tomatoes, diced
4
2 medium onions (200 g), diced
5
1 medium red bell pepper (130 g), diced
6
1/4 cup chopped fresh parsley
7
1/4 cup freshly squeezed lime juice (60 ml)
8
2 ripe mangos, cut into cubes
9
1 teaspoon ground black pepper, coarsely ground
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
Melt half the butter in a large skillet over medium heat
4
Add the tomatoes, onions, red bell pepper, and parsley
5
Cook, stirring occasionally, until they're tender (about 15 minutes)
6
Add the fish and lime juice
7
Cover and cook until it's cooked through (about 5 minutes)
8
Reserve in the skillet
9
Melt the remaining butter in a large frying pan over medium heat
10
Add the mango and black pepper
11
Cook, stirring constantly, for 3 minutes
12
Add to the skillet with the fish, season with salt, mix well, and reheat over medium heat for about 2 minutes
13
Serve immediately
14
(347 calories per serving)