Monchong (Pomfret) with Mango
Ingredients
- 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
Instructions
- 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).
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Epicurious, March 16, 2018