Monchong with Mango
Provided by Mel & Sheryl London
A beautiful pink-flesh, exotic fish from Hawaii with a delicate flavor, spiked with a sweet-hot relish.
- 1 large riped mango (3/4 pound), peeled and cut into ¼ inch dice (about 2 cups)
- 1/2 medium size red onion, finely diced (about 1/3 cup)
- 1/3 cup drained & rinsed canned black beans.
- 1 teaspoon ground cumin
- 1 medium jalapeño chile, seeded & finely minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt & pepper to taste
- 2 tablespoons coarsely chopped cilantro
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.)
- 2 ½ lb Monchong fillets, cut into six 6-ounce portions, pin bones removed
- (Substitute: Grouper or Halibut)
- Olive oil
- Salt and pepper to taste
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). Transfer each portion to a serving plate and spoon 2-3 tablespoons of the relish over the fish.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.