Grouper with Mango and Peach Sauce recipe

Pur ed mango and peaches make adelighful sauce for grouper. Here, the fish is pan-seared forflavor and caramelization, then finished in the oven to ensureeven cooking.

Recipe: Grouper with Mangoand Peach Sauce

1 large mango, peeled and pitted (see tipbelow)
2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-ounce) grouper fillets, skin removed
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs

Preheat oven to 400°F (205°C).

Pur e mango and peaches in a blenderor food processor. Place mixture in a small saucepan and bringto a boil. Stir in melon liqueur, then reduce heat to low andhold warm.

Mix flour, salt and pepper together ina shallow dish. Dredge grouper in flour mixture until lightlycoated.

Heat a large, oven-proof skillet overmedium-high heat. Add oil and saut fish, flesh-side downuntil golden brown, about 4 minutes. Gently turn over and finishcooking in the oven, about 7 to 10 minutes, depending on thethickness of fish. Flesh should be opaque and flake easily witha fork.

Place fish on a serving platter and topwith the warm mango and peach sauce. Garnish with lemon and parsley.

Makes 4 servings.

Tip: To Peel a Mango: Stand the mango onend and slice down along the sides of the large flat pit witha boning knife or other long, flexible knife, curving aroundthe pit as you slice. You will end up with three sections: twolarger, rounded sections and a flat center section. Score thefruit in each rounded section lengthwise into slices, then crosswiseinto chunks, if desired. Holding a rounded section by its edges,push at the curved bottom to turn the rind inside out. The slicesor chunks can then be cut away from the rind. Trim away rindfrom the flat center section and separate as much fruit as possiblefrom the pit. Always cut away from yourself and be careful -mango is very slippery.

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