The Alfoos mango is one of the most sought after fruits in the entire world. It grows in India and is prized for its creamy, floral notes and sweet juicy flesh. We’ve paired our crisp, white balsamic condiment, aged up to 12 years with the floral notes of the superlative Alfoos for an amazing flavor sensation in our Mango Balsamic Vinegar. Our recommended applications include: dressings, vinaigrette’s, salsas, ceviche, glazes, reductions, marinades, fruit salads, chicken, shrimp and pork.
Mango
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Pan Seared Cod with Papaya Salsa
Ingredients
2 cups chopped papaya
1 cup chopped mango
1/2 oz. pecans, chopped
2 Tbsp. chopped red onion
2 tsp. OWOC Mango Balsamic Vinegar
1/8 tsp. dried red pepper flakes
3 Tbsp. all purpose flour
Dash salt and freshly ground black pepper
1-1/4 lbs. cod, orange roughy, haddock or flounder fillets
1 tsp. OWOC Frantoio EVOO
Directions
To prepare salsa, in a small bowl combine papaya, mango, pecans, onion, balsamic and red pepper; set aside.
In another bowl, combine the flour, salt and freshly ground black pepper; coat the fish on both sides with flour mixture.
Coat large non-stick skillet with EVOO; heat one minute. Add fish; cook over medium heat until golden brown, about three minutes. Carefully turn fillets over and cook until other side is browned and fish flakes easily when tested with a fork, about three minutes longer.
To serve, place a fillet on each serving plate; top evenly with salsa. Makes 4 servings
Recipe compliments of Mary Spencer
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