Seared Mahimahi with Hot-and-Sour Mango Relish

Ingredients

• ¹/₃ cup shallot
• 1 ½ tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
• 2 1-pound firm-ripe mangoes
• 3 tablespoons peanut or vegetable oil
• 4 6-ounce pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin
• 1 1 1/2- to 2-inch fresh chile
• ¼ teaspoon salt
• + 3 more ingredients
• • 1 tablespoon sugar
  • 2 tablespoons fresh lime juice
  • lime wedges

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 ...

View full recipe at Epicurious