Seared Striped Bass with Chunky Mango Ginger Sauce and Sauteed Broccolini
While making my menu for the week, I came across this tasty-looking recipe from Cooking Light and knew I had to make it. I’ve come across many cheap mangoes in my grocery shopping as of late, and felt this would be a great recipe to incorporate them. I am also always looking for ways to increase my fish cooking experience, and this seemed like a good fit. I purchased the mangoes early in the week and left them in our fruit basket to ripen. By the time I started cooking this recipe on Saturday afternoon, they were incredibly ripe and had a good soft texture. We purchased some striped bass filets the morning of the meal, and were informed that they were just fileted that morning! While the fishmongers at our local Whole Foods Market were very kind and cut two filets for us upon request, there was a notable presence of bones found as well as a few inedible portions. When shopping for fish, always make it a point to inspect the cuts before having them wrapped up.
While this recipe called for 6 ounce filets, we actually went with 8 ounce cuts with skin-on to include a little more of the natural flavor of the fish as well as incorporate some of the thinner flesh, as seen in the picture above towards the lower portion of the fish. Also, the recipe for the mango sauce calls for 20 minutes of simmering, but I actually left the sauce running on the lowest heat my stove offers for about an hour and a half. which reduced the more liquidy texture of the original sauce into a more syrupy glaze. It is a very pungently sharp-tasting sauce, which worked excellently when paired up with the fattiness in the fish. On the side, I also blanched and sauteed some amazing-looking broccolini in a basic sesame-soy sauce, which worked well along-side the fish.
Chunky Mango Ginger Sauce (makes 2 1/2 cups)
- 1 tbsp. olive oil
- 2 cups finely chopped red onion
- 2 cups cubed peeled fresh mango
- 1 cup chopped fresh tomato (not canned)
- 3-4 tbsp. minced fresh ginger
- 2-3 tbsp. minced fresh garlic
- 1/2 cup fresh lime juice (about 2-3 limes)
- 1/4 cup orange juice
- 1/4 cup dry sherry
- 3 tbsp. brown sugar
- 3 tbsp. white wine vinegar
- Heat oil over large nonstick skillet over medium-high heat. Add onions, and sauté 7-10 minutes or until onions are softened and just starting to brown, stirring frequently.
- Add mango, tomatoes, ginger, and garlic and cook for another 5-7 minutes, or until tomatoes are softened.
- Stir in remaining ingredients, bring to a boil, and simmer for at least 20 minutes and up to 2 hours over very low heat.
Seared Striped Bass (Serves 4)
- Four 8 oz. striped bass filets
- 1 tbsp. olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup Chunky Mango Ginger Sauce (above)
- Place large sauté pan over high heat, and heat pan until a drop of water immediately vaporizes.
- Drizzle olive oil over filets, and cover with a generous amount of the salt and pepper. Work the oil, salt, and pepper in to both sides of the fish, being sure to not leave any dry spots.
- Place the filets onto the pan, skin-side down, and leave in place for 3 minutes without moving them.
- Flip the fish and leave in place for another 3 minutes. At this point, the fish will be medium-rare. If you’d like the filets medium or well-done, leave them on for another minute or two, respectively.
- Remove the filets to a plastic cutting board and let rest for 2 minutes before plating.
- Plate the fish, and spoon 1/4 cup of the mango sauce onto each piece of fish.
Sauteed Broccolini (Serves 4)
- 1 bunch broccolini
- 1 tbsp. refined sesame oil
- 1/2 tsp dark asian sesame oil
- 2 tbsp dark soy sauce (such as tamari)
- 1 tbsp oyster sauce
- 2 tsp rice vinegar
- 1 tsp corn starch
- Kosher Salt
- 3 drops thai fish sauce (optional)
- 2 drops Chinese hot oil or 1/4 tsp crushed red pepper (optional)
- Combine dark sesame oil, soy sauce, oyster sauce, rice vinegar, fish sauce, corn starch and hot oil thoroughly with a fork or small whisk. Set aside.
- Set a large pot filled with 3 quarts of water over high heat. Add two healthy pinches of kosher salt and bring to a boil.
- While water is heating up, prepare an ice bath by filling a large bowl with ice water. Place the bowl in the refrigerator while waiting.
- Remove broccolini from bunch and remove any small leaves from the stalks.
- When water is boiling, add broccolini and stir to ensure that it is fully submerged. Cook for 1-2 minutes, and immediately remove with tongs and place directly into ice bath to stop cooking.
- Once broccolini is cold, drain and set aside while heating up the refined sesame oil in a sauté pan over medium-high heat.
- When pan is hot, add broccolini and cook for 4-5 minutes, stirring frequently. Add the reserved sauce and cook for another 2-3 minutes.