Mahimahi with Tahitian Vanilla and Mango Sauce

For Christmas I received Giada's new cookbook, Feel Good Food. I HIGHLY recommend it. Her recipes are simple to make and make your tastebuds dance the cha-cha. This one you can thank me for later.

Mahimahi with Tahitian Vanilla and Mango Sauce

serves 4

Sauce:

1 medium mango, peeled, cut into 1/2 inch pieces

1/2 cup fresh squeezed orange juice

1 (2-inch) piece of fresh ginger, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 Tahitian Vanilla Bean (available at Williams Sonoma, Wegmans)

2 tablespoons unsalted butter, at room temperature

Fish:

1 tablespoon EVOO

4 (4 ounce) filets of skinless mahimahi 1 inch thick, can be substituted for halibut

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

In a blender, combine the mango, orange juice, 1/4 cup water, ginger, salt, and pepper. Blend until smooth (REALLY smooth, no lumps) and pour into a small saucepan. Using a pairing knife, cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan. Add the empty vanilla pod halves, too. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 6 minutes. Remove the vanilla pod halves and discard. Remove the pan from the heat and whisk in the butter until smooth.

In a 12-inch, nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with the salt and pepper. Add the fish to the pan and cook until the fish flakes easily with a fork, 6 to 8 minutes on each side.

Arrange the fish on plates and spoon the sauce on top. Serve with quinoa and steamed veggies.

Enjoy!