Recipe - Grilled Mahi Mahi With Blood Orange Sauce And Salsa

MANGO BUTTER
2 tablespoon Olive oil
1 small Onion; finely chopped
2 tablespoon Curry powder
1 teaspoon Ancho chili powder
1 Mango; peeled, pitted and
; pureed
2 tablespoon Fresh lime juice
One half pound Unsalted butter; softened (2
sticks)
Salt and freshly ground
pepper

LOBSTER
16 Maine Lobster Tails
Olive Oil
Salt and freshly ground
pepper

SALAD
8 ounce Haricots verts; cooked until
just
; tender and shocked
; in ice water, each
; bean quartered
; lengthwise
3 Plum tomatoes; halved,
seeded and
; julienned
One fourth cup Roasted unsalted potatoes;
roughly chopped
2 lg Green; (unripe) papayas,
; peeled, seeded and
; julienned
One fourth cup Thai fish sauce
One fourth cup Freshly squeezed lemon juice
One fourth cup Freshly squeezed lime juice
2 tablespoon Sugar
1 teaspoon Finely chopped garlic
1 teaspoon Red pepper flakes
One fourth cup Coarsely chopped cilantro
1/3 cup Coarsely chopped peanuts

Heat olive oil in a small saucepan over medium heat. Add onion and cook
until soft. Add curry powder and ancho powder and cook for 2 minutes. Add
mango puree and lime juice and cook an additional 5 minutes. Let cool.
Place mango mixture in a food processor and add butter. Process until
smooth and season with salt and pepper to taste.

Place a sheet of parchment paper or waxed paper on a work surface. Spread
the butter along a long side and form into a roll about 1inch in diameter,
leaving a 1inch border of paper. Roll up the butter in the paper and
refrigerate for at least 30 minutes.

Yield: 8