Cod with Mango caramelized

Rich in vitamins with antioxidant properties and fiber, mango is one of the fresh vegetables (such as melon, carrot and greens) recommended in the diet. Its "action prevention" fight effectively against premature cell aging caused by some cancers and atherosclerosis.There are mangoes almost all year from Brazil, from September to January, Burkina Faso and Côte d'Ivoire from March to July.Mango like other tropical fruit is harvested slightly before full maturity and continues to mature on the shelves and baskets of fruit.Today, a sweet and savory dish very surprising! Mango and fish, this is a winning combination: Cod with caramelized mango (see other recipes on this blog)

Ingredients  :

    4 cod fillet (or other firm fleshed fish)
    2 mangoes (ripe but firm)
    2 sprigs of parsley
    1/2 lemon
    2 tablespoons peanut oil
    25 g butter
    1 pinch of ginger powder
    2 tablespoons of organic honey flowers
    Himalayan pink salt
    Sarawak white pepper freshly ground
Preparation:
 Peel the mango and cut into cubes. Wash and chop the parsley. Squeeze the lemon.In a large nonstick skillet, heat oil to sauté and fish for 2-3 minutes on each side. Keep warm, salt and pepper.Melt the butter in a pan, add the diced mango and honey. Sauté over high heat, blowing mango cubes in the pan (without using a spoon so as not to overwrite).Pour the lemon juice over the diced mango and saute one last time, then pepper.Divide the caramelized mango cubes in the plates. Place cod fillet over and sprinkle with parsley. Serve with plain rice.Perfect taste. The mixture of flavors is excellent (do not forget to sprinkle powdered ginger mango). The presentation is still a bit tricky (fish readily decomposable).