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Red Pepper Mango Onion Sauce with Steamed Fish

Food Management Staff

January 1, 2006

1 Min Read
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FM Staff

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

  1. 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.

  2. 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.

  3. 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.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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