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).
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Epicurious, March 16, 2018