Seafood Steward's

Cabezon with Mango & Ginger Salsa (Serves 4)

Cabezon

Ingredients

1.5 to 2-pounds *Cabezon fillets (skin and bones removed, cut into 4 equal portions), 1/2-cup corn starch for dredging, butter or canola oil for sauteing (just enough to lightly cover the bottom of the pan), 

Directions:

In a large saute pan, bring oil to temperature over medium heat.  Dust fillet portions with dry corn starch, shaking off excess.  When butter/oil is hot, add fillets, skin-side up, and saute until light golden brown - 3-5 minutes per side, depending upon thickness of fillet.  When fillets are done, remove to serving plate and top with generous portions of Mango & Ginger salsa. 

* You can substitute swordfish, grouper, red fish or salmon.

Mango & Ginger Salsa

Ingredients:

2-Tablespoons honey, dash of sasame oil, 2-Tablespoons candied ginger (finely chopped), 1-lime (juice only), 1-large or 2-medium mangos (firm, but ripe, peeled, seeded and cut into bite-sized pieces), 1/3-cup chopped cilantro, 1/2-Jalapeno pepper (seeded & finely mince - add more to taste), 4-green onions (coarsely chopped), 1/2-purple onion (quartered & thinly sliced), 4-ounce jar pimiento (chopped & well-drained), salt & pepper to taste.

Directions:

Thoroughly blend honey, sesame oil, ginger and lime juice.  Set aside.  Combine remaining ingredients in a bowl, followed by the dressing.  Toss well.  Chill and serve over Cabezon.  Enjoy! 

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