This tangy relish also goes well with chicken or pork.
Active time: 40 min Start to finish: 40 min
Ingredients
1/3 cup finely chopped shallot 3 tablespoons peanut or vegetable oil 1 (1 1/2- to 2-inch) fresh chile, minced, including seeds 2 (1-lb) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups) 1 1/2 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam * 1 tablespoon sugar 1/4 teaspoon salt 2 tablespoons fresh lime juice, or to taste 4 (6-oz) pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin
Accompaniment: lime wedges
Preparation
Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Add chile and cook, stirring, until softened, about 1 minute. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes. Remove from heat and stir in lime juice. Transfer relish to a bowl.
Pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total. Serve fish topped with relish.
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