YIELD: 24 servings
Red Pepper Mango Onion Sauce:
5 cups onion, chopped (1 1/2 lbs.)
1 lb., 4 oz. red bell pepper, chopped (1 qt.)
1/4 cup olive oil (2 oz.)
1/4 cup flour (1 oz.)
3 cups mango, peeled, cubed
(21 oz.) 1 qt. bottled mango nectar* (32 oz.)
1/4 cup ginger root, minced
3 Tbsps. balsamic vinegar (1 1/2 oz.)
1 tsp. crushed red pepper flakes
24 servings fresh white fish, steamed
24 servings cooked quinoa, rice or kasha, held hot
Fresh chives, as needed
- FOR MANGO ONION SAUCE: Sautè onions and bell pepper in oil in fry pan gently over medium heat for 5 to 8 minutes or until soft.
- Stir in flour, then add mango, mango nectar, ginger, vinegar, and red pepper. Cook, stirring over medium heat, until sauce comes to a boil and is thickened.
- FOR EACH SERVING: Pour about 1/2 cup sauce over fish. Accompany with quinoa and garnish with chives.
*If preferred, substitute pineapple juice for mango nectar, and omit vinegar.
Recipe and photo provided by the National Onion Association.