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 ...
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