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MANGOES RECIPES 'SEA FOOD'

　
           
Recipe-I ASIAN SHRIMP BOAT
Servings 4
Ingredients
　 4 mangos
　 16 large shrimp
　 2 tbsp. freshly grated horseradish
　 1 cup mayonnaise
　 1 tsp. lemon juice
　 1 tsp. sugar
　 pepper
　 cream if desired
　 mint leaves
Directions Halve mangos, then cube and reserve skins. Poach shrimp in salted water for 5 minutes. Then peel and cut in chunks. Toss with mango cubes. Broil red pepper, then peel, seed and cut into strips. Set aside. Blend horseradish, mayonnaise, lemon juice, sugar and pepper. Add a little cream if desired. Pour over mango and shrimp pieces. Fill mango skins with mixture. Garnish with red pepper strips and mint leaves. Refrigerate and serve chilled.
Recipe-II HEALTHY BAKED FISH & CHIPS
Servings 4
Ingredients
　 4 large red potatoes, thinly sliced
　 1 fennel bulb, trimmed and thinly sliced
　 2 cloves garlic, minced
　 2 tbsp. olive oil
　 3/4 tsp. sea salt, plus 1/8 tsp.
　 1/2 tsp. coarsely ground black pepper
　 4 pieces white fish (ie. scrod, halibut, pollock)
　 1 medium tomato, diced
　 1 large mango, peeled, diced and drizzled with lime juice
　 feathery fennel tops
Directions Preheat oven to 425'F. In shallow 2 1/2 quart casserole, toss potatoes, fennel, garlic, olive oil, 3/4 tsp. sea salt and 1/4 tsp. pepper. Bake uncovered, 45 minutes or until vegetables are fork-tender and lightly browned, stirring once. Sprinkle fish with remaining sea salt and pepper. Arrange fish on top of potato mixture; bake 10 - 15 minutes longer or until fish flakes easily when tested with fork. Sprinkle with diced tomato and mango. Garnish with fennel tops.~las
Recipe-III GRILLED FISH & MANGO CITRUS SALSA
Servings 4
Ingredients
　 FISH
　 1 1/2 lbs. fresh fish (tuna, swordfish, mahi mahi)
　 3 tbsp.fresh squeezed red grapefruit juice
　 3 tbsp. white wine
　 2 garlic cloves, minced
　 1 tsp. cumin
　 1 tsp. chili powder
　 1/2 tsp. dried leaf oregano
　 1/2 tsp. sea salt
　 1/2 tsp. coarsely ground black pepper
　 1/3 cup olive oil
　 2 red grapefruit, sectioned for garnish
　 2 large mangos, peeled, pitted and sliced in 2 " wedges
　 MANGO CITRUS SALSA
　 1 red grapefruit, peeled and sectioned
　 1 large mango, peeled, pitted and cubed
　 1 jalapeno pepper, seeded and minced
　 1 1/2 tsp. sugar
　 1/4 tsp. sea salt
　 1 cup diced green, red and yellow pepper
　 1 large orange, peeled and sectioned
　 1 medium tomato, diced
　 3 tbsp. chopped red onion
　 1 tbsp. chopped fresh cilantro
Directions Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2 - 3 tbsp. for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.
Recipe-IV SCALLOPS, BELL PEPPERS, MANGO AND AVOCADO
Servings 4
Ingredients
　 1 red bell pepper
　 1 yellow bell pepper
　 1 green bell pepper
　 12 cherry tomatoes
　 1 tbsp. olive oil
　 1 1/2 lbs. sea scallops
　 1/4 cup fresh lime juice
　 1/4 cup gold tequila
　 1/3 cup chopped fresh cilantro
　 1/3 cup chopped fresh basil
　 3 tbsp. chilled unsalted butter, cut into pieces
　 1 cup avocado, peeled, pitted and diced
　 1 cup mango, peeled, pitted and diced
　 fresh cilantro sprigs
　 steamed rice for 4
Directions Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed bell peppers. Cut bell peppers into slivers. Set aside. Arrange tomatoes on baking sheet. Broil until tomatoes begin to brown and blister, about 5 minutes. Heat oil in heavy large skillet over high heat. Add scallops and cook 2 minutes. Remove from heat. Turn scallops over. Add lime juice to skillet, then tequila. Simmer until scallops are cooked through and liquid is reduced by half, about 2 minutes. Using slotted spoon, transfer scallops to plate. Stir charred peppers, tomatoes, cilantro and basil into cooking liquid. Add butter 1 piece at a time, whisking just until melted. Return scallops to skillet. Season to taste with salt and pepper. Spoon scallop mixture onto plates, over rice. Sprinkle with diced avocado and mango. Garnish with cilantro sprigs.
Recipe-V LOBSTER, ENDIVE AND MANGO COCKTAIL
Servings 12
Ingredients
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tbsp. cognac
1 tbsp. ketchup
1 tbsp. fresh lemon juice, or to taste
salt and pepper to taste
four 1 1/2-pound lobsters
3 mangos, firm and ripe
1 cup celery, finely diced
4 whole endives, plus 12 leaves for garnish
3 tbsp. minced fresh chives plus 24 whole chives for garnish
Directions In a small bowl whisk together mayonnaise, yogurt, cognac, ketchup, lemon juice, and salt and pepper then chill covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance. Halve the mangos by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves (about 2 cups). To the lobster meat add the mango balls, celery, whole endives, trimmed and sliced thin crosswise, the minced chives and sauce, then toss mixture until combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
Recipe-VI GRILLED SHRIMP AND MANGO SALAD
Servings 4
Ingredients
　 2 large firm mangoes, peeled and shredded
　 3 tbsp. thinly sliced green onions
　 1/3 cup lime juice
　 2 tbsp. Asian fish sauce
　 1 tsp. sugar
　 1 clove garlic, minced
　 1 serrano chile, seeded and minced
　 1 lb. shrimp, (25 to 30)
　 2 cups fresh greens
　 lime slices, for garnish
Directions Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp. Shell and devein shrimp and rinse well; divide into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts. Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired. ~via Southern US Cuisine, Miningco.com
Recipe-VII MANGO SALMON
Servings
 
Ingredients
　 fresh filet of salmon, thick
　 fresh garlic
　 olive oil
　 seasoning to taste
　 1 mango, firm, ripe, peeled and sliced
Directions Saute salmon in olive oil and garlic. Do not overcook. Add seasoning. When lightly seared on both sides, saute fresh mango in with salmon and serve with all ingredients. Absolutely delicious. Even my kids love the flavor. If it is overcooked by accident, it still tastes good. The best is tender fresh salmon and mango pieces that have juice combined with firm, ripe, whole slices. With the garlic...a delight! ~via the internet, Bonnie Barnett Murphy

Recipe-VIII

 GRILLED PRAWNS, PAPAYA-MINT VINAIGRETTE, CRACKED WHEAT SALAD
Servings 8
Ingredients
　 MARINADE
　 2 lbs. medium prawns
　 2 tbsp. chopped garlic
　 1 tbsp. chopped jalapeo chile
　 1/4 cup lemon juice
　 1/4 cup olive oil
　 PAPAYA-MINT VINAIGRETTE
　 2 papayas, peeled and cut into 1/4 inch dice
　 1 small red onion, chopped
　 1 red bell pepper, chopped
　 1/4 cup olive oil
　 1/2 cup frest mint, chopped
　 1/3 cup lemon juice
　 1 tsp. salt
　 1 tsp. pepper, freshly ground
　 CRACKED WHEAT SALAD
　 2 cups cracked wheat
　 2 cups boiling water
　 1 cup parsley, chopped
　 1/2 cup mint, chopped
　 1/4 cup scallions, chopped
　 1/2 cup lemon juice
　 1/2 cup extra virgin olive oil
Directions Marinate prawns in cilantro, jalapeo, lemon juice and olive oil. Thread on barbeque skewers. Combine ingredients for vinaigrette. Pour boiling water over cracked wheat in a bowl and cover. Leave for 1 hour and uncover. Fold in remaining ingredients. Serve grilled prawns on cracked wheat salad with papaya-mint vinaigrette spooned over the top. ~Annie Roberts, Executive Chef, Robert Mondavi Winery

　

 
　

                                           

　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　
　 　 　

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