Caribbean Mango

Caribbean Mango Salsa

Ingredients

Salsa:

• 1 T Spanish onion, diced small
• 2 T Cilantro, chopped
• 2 T Red bell pepper, diced
• ¼ cup Scallions, sliced
• 1 t Jalapeno, seeded, diced very small
• 2 T Balsamic vinegar, white
• ¼ cup Caribbean Mango Sauce
• 10 oz Pineapple, fresh, diced ½ inch

With plastic gloves on, split the jalapeno lengthwise, remove the seeds, and dice into small pieces.
Prepare the other ingredients, combine in a non-reactive bowl and chill.

Orange Rice

• 1 cup Whole grain rice
• 3 T Orange zest (peel), grated
• 1 cup Orange juice
• 1 cup Water
• ½ t Salt
• ½ t Sugar, granulated
• 1 T Cilantro, chopped
• 2 T Scallion, sliced

Directions

1. Bring the liquids to a boil, then add the rice, orange peel, salt, sugar and simmer.
2. Stir with a 2-tined fork occasionally.
3. When the rice is fluffy, stir in the cilantro and scallions, and place in a serving dish.  Serve underneath the brochettes.

Oven Poached Filet of Sole

Serves 4

Ingredients

• 8 fresh Filet of sole, 3-4 oz each
• About ¼ cup Caribbean Mango Sauce
• 4 oz Maine shrimp, chopped
• 1 T Chives, sliced
• 1 ½ T Celery, diced very small
• Salt and Pepper To Taste
• 2 T White wine
• Parchment paper, slightly oiled on one side

Directions

1. Preheat oven to 375.
2. Butter or oil an 8 X 8 casserole dish, then add the wine.
3. Mix the shrimp, celery and chives.
4. On a flat surface, spread out the fillets and sprinkle with salt and pepper.
5. Brush lightly with the Mango sauce, then divide the shrimp mix over the sole fillets.
6. Gently roll them and place them onto the buttered dish, seam-side down.
7. Cover with the parchment paper, oil side down, and bake until fish is flaky.
8. Gently remove with a 2-tined fork or fish spatula.

Pan Fried Breaded Pork Medallion

Serves 3-4

Ingredients

• 1 Pork Tenderloin, peeled trimmed and cut into 1 inch pieces.
• 1/2 cup Flour, AP
• 2 Eggs, beaten
• 1 cup Panko crumbs
• ½ t Garlic, minced
• 1 t Parsley, chopped
• Salt and pepper, to taste
• Clarified butter and/or olive oil, as needed to sauté

Directions

1. Place the pork medallions edge down on a flat surface covered with clear wrap and lightly pound until they are about ¼ inch thick, being careful not to split them. Set aside to chill for about 30 minutes.
2. Place the flour in a flat pan.
3. Combine the eggs, garlic, parsley and salt and pepper in a bowl.
4. Place the panko on a flat pan.
5. Preheat a skillet to medium heat, add the oil and watch for a shimmering from the pan.
6. Dredge the medallions in the flour, shaking off excess, then dip into the egg mixture and press into the panko, shaking off excess.
7. Gently place the medallions, one at a time into the oil.  Use tongs to turn them when the bottom is lightly golden brown (about 2 minutes per side).
8. Cook until they are done and remove to serving plates. ( You may blot them with a paper towel.)
9. Portion some of the Mango sauce into small dishes for dipping and divide the medallions up onto dishes with the sauce.

Seafood Brochettes

Serves 4

Ingredients

• 12 Shrimp, size U 12
• 12 Scallops, dry pack, large
• 4 Metal skewers, 12 inch
• 1 each, Red and green bell peppers
• 8 Bermuda onion pieces
• Caribbean Mango Sauce

Directions

1. Preheat the grill to medium.
2. Peel and devein the shrimp and remove the side muscle from the scallops.
3. Trim and dice the peppers and outer 3 layers of Bermuda onion into one-inch squares. Reserve the trim for the salsa.
4. Gently skewer the seafood, alternating with the vegetables.
5. Place skewers on a sheet pan, then brush on both sides with the Caribbean Mango sauce and let marinate, chilled, for about one hour.
6. Brush the grill screen clean and lightly wipe with oil so fish does not stick.
7. Cook about 2 minutes per side until fish is firm and opaque, then serve with Caribbean Mango Salsa (separate recipe).