This recipe is a collaboration of other dishes I’ve prepared and other recipes I’ve read. When it’s almost 100 degrees outside, a lighter fish dish is a must… plus, it’s a good excuse to break out a nice cold white wine.
I just prepared this dish recently, and it was a huge hit with my husband – I really liked it too. I paired with a nice sauvignon blanc from Roccioli… but most sauvignon blancs will work just fine.
Spread a couple of tablespoons of butter on a sheet of parchment paper. Put the fish filet on top of the the butter. Chop the garlic and shallot and place on top of fish. Place a few thyme springs on fish as well. Sprinkle w/salt and pepper and then place a couple of lemon slices on fish. Fold parchment paper over fish as if you’re wrapping a package and tie with string to hold in place. Put in a preheated oven at 415°F and cook for approximately 20 minutes.
Microwave rice wine and sugar in a safe container and stir to dissolve sugar. Add cayenne pepper and diced mango.
Cube avocado and squeeze lime juice over avocado…lightly mix. Salt to taste and add cayenne for desired degree of ‘heat’.
When fish is finished baking, divide between two plates and spoon mango salsa and avocado mash on top. Serves two. Enjoy!
- 1 lb Halibut or other meaty white fish
- 1 Shallot
- Several sprigs of fresh thyme
- Several cloves of garlic
- 1/2 Mango, diced
- 3 tablespoons Rice wine
- 3 tablespoons Sugar
- 1 teaspoon Cayenne pepper
- 1 Avocado
- Juice of ½ lime
- Cayenne pepper flakes