Mango
Hollandaise Sauce
Now here’s an easy recipe for a sauce that will really
add some pizzazz to what may have been a somewhat blah piece of fish. It
will work equally well on fried, broiled or even grilled fish.
-
1 package of Hollandaise sauce (any brand will do)
- ˝ ripe mango, coarsely chopped (mangos are ripe when
soft to the touch – much like an avocado)
- 1-2 T. coarsely chopped onion
- 1 cup orange juice
- 1 oz. dry white wine or vermouth
- 1 small, finely diced clove garlic (optional)
- Pinch of hot pepper flakes (optional)
|
|
Make the hollandaise sauce according to the recipe on the package,
substituting the orange juice for the suggested liquid. Meanwhile, sauté
the onion and garlic if used, in a bit of olive oil. When the onion is
translucent, add the mango and sauté an additional 2-3 minutes. Add the
wine, and then add this mixture to the hollandaise sauce. Add the
hot pepper flakes for a touch of heat if desired.
The sauce can be used either under or over any white-fleshed fish,
depending upon the desired presentation. You may also want to slice some
of the remaining mango and use it as a garnish on the plate. Enjoy!
|
|
