Monchong (Pomfret) with Mango
- 2 cups large ripe mango 3/4 Pound. peeled & cut into 1/4 inch dice
- 1/3 cup small sized red onion finely diced and sautéed
- 1/3 cup drained and rinsed canned black beans
- 1 teaspoon ground cumin
- 1 medium jalapeno chile seeded and finely minced
- 1 tablespoons lime juice
- 1 tablespoon olive oil
- 1 dash salt and pepper to taste
- 2 tablespoons coarsely chopped cilantro
- 4 Monchong fillets cut into 6 oz. portions
- 3 tablespoons olive oil for grilling
For Sauce: Combine all ingredients in a medium size bowl and set aside while preparing the fish. (NOTE: Do not allow the relish to stand too long or it could get watery.)
Preheat the broiler (or grill), brush the fillets with olive oil and season with salt and pepper
Place the fish in a pan large enough to keep in a single layer. Broil for about 10-11 minutes. (Test with the point of a knife for doneness).
Epicurious, March 16, 2018
