Plantain Crusted Mahi-Mahi with a Mango Wine Sauce

  

  
Mahi-mahi is my go-to fish.  I enjoy its flavor, which is not too fishy, but still has character.  It also has great texture, like halibut.  I think it pairs well with summer dishes that play on tropical fruits.  But, like chicken or other favorites, we must constantly search for ways to make it new and interesting again.  A plantain crust is both fun and easy.  Easy because, well, it's basically just ground up store bought plantain chips, and fun because it evokes a tropical flair.  Last week, I picked this recipe from Chef Michael Young, not because he unnecessarily made his plantain chips from scratch which I have omitted, but because of the mango wine sauce.  Like a new coating, a new sauce is always welcome in the repertoire.  Mango sauces come in many different versions.  Those with fish include butter.  Many include citrus juice, such as lime with sugar to balance. Some include spices spices like allspice, cardamon, or coriander, even cumin, although many don't.  Others go for a southwestern flair with adobo sauce or habanero.  This sauce includes orange juice, anise and cardamon.  It's intended for the plantain crust, so try it first.  But then branch out if you like, with a simpler version for ice cream or cake, or a southwestern or BBQ take for another grilled meat.  Serves 2.
    
Ingredients:
1 cup white wine
juice of 2 oranges or 1/2 cup orange juice
1 star anise pod (if available and desired)
1/4 tsp ground cardamon
1 shallot, diced
4 tbsp butter
1 mango, peeled, pitted and diced
2 tbsp canola oil
1/4 cup flour
1 egg, lightly beaten
1/2 cup crumbled plantain chips
2 mahi-mahi filets (or other fish of choice such as halibut or cod)
     
Description:
Preheat the oven to 450 degrees F.  In a sauce pan over medium-high heat, add the wine, orange juice, star anise, cardamon and shallot.  Cook down until reduced to 1/4 cup.  While the sauce is reducing, puree the mango in a blender.  Remove the reduced sauce from the heat, remove the star anise pod and whisk in the butter in pieces, then mix in the mango puree.  Season with salt and pepper to taste Set aside.   Preheat the oil in a nonstick saute pan over medium-high heat.  Place the flour, egg and plantain in separate bowls.  Dredge the fish in the floor, shaking off the excess, egg and plantain chips.  Ensure the fish is fully coated and then place in the pan.  Cook 1 minute and then turn.  Place in the oven and roast for 8 minutes, or until the fish is just cooked through.  Serve with the sauce.