Recipe courtesy of Ricardo Muñzo-Zurita, Azul Restaurantes, Mexico City; reprinted with permission from National Mango Board (mango.org)
Makes 2 servings
2 (6 oz. each) grouper fillets
½ t. salt
2 T. avocado oil
1 c. cooked white rice
1 c. Mango Pico de Gallo, recipe follows
1 T. chopped cilantro
Place the fillets on a clean, flat surface. Sprinkle with salt on both sides and set aside.
Heat 1 tablespoon oil in a pan over medium heat. Just before it smokes, add the fillet and fry on one side for approximately 3 minutes. Flip fillet and continue frying until flesh is completely white, about 2 to 3 minutes. Remove fillet from pan and place on a dish. Repeat with the remaining fillet.
Place a ½ cup scoop of rice on a warm plate. Place the fish next to the rice and pile the pico de gallo over half of the fillet. Sprinkle with cilantro and serve.
The Mango Pico de Gallo:
Makes 2 ½ cups
1 each - tomato, cut into ¼ cubes
2 T. white onion, finely diced
¼ c. cilantro, finely chopped
1 each serrano chile, without stem, finely chopped
2 each ripe mangos, cut into ½ cubes
2 T. fish sauce
Place all ingredients in a large bowl and mix being careful not to beat or mash the mango. Cover and refrigerate until ready to serve.