Now here’s an easy, no-brainer recipe of mine for a sauce that will really add some pizzazz to what may have been a somewhat blah piece of fish using mango! It will work equally well on fried, broiled or even grilled fish like walleye, northern pike, perch or bass! In the photo shown, I also added some red grapes while sautéing the onion for an extra dimension of flavor.
This page may contain affiliate links, which means I may earn a small commission if you click through and make a purchase. Read our Affiliate Disclosure.
Ingredients
1 package of Hollandaise sauce (any brand will do)
½ ripe mango, coarsely chopped (mangos are ripe when soft to the touch – much like an avocado)
1 T olive oil
1 t butter
1-2 T coarsely chopped onion
1 cup orange juice
1 or 2-oz. dry white wine or vermouth
1 T flour
1 small, finely diced clove garlic (optional)
Pinch of hot pepper flakes (optional)
Bacon pieces (optional)
Directions
Make the hollandaise sauce according to the recipe on the package, substituting the orange juice for the suggested liquid.
Meanwhile, sauté the onion – and garlic, if used – in the olive oil & butter. When the onion is translucent, add the mango and sprinkle it all with flour. Sauté an additional 2-3 minutes. The flour will “tighten” the mixture a bit.
Add the wine, and then add this mixture to the waiting hollandaise sauce. Add the hot pepper flakes (or even a bit of cayenne) for a touch of heat if desired.
That’s it. The sauce can be used either under or over any white-fleshed fish, depending upon the desired presentation.
You may also want to slice some of the remaining mango and use it as a garnish on the plate. Enjoy!
