Recipe - Pan-Seared Scallops With Plum Tomato Sauce And Basil

2 tablespoon Barbecue sauce
2 tablespoon Vegetable oil
Six; (6ounce) red
; snapper or Chilean
; sea bass fillets
Vegetable spray for cooking
the fish

FOR THE MANGO SAUCE
1 tablespoon Vegetable oil
1/3 cup Finely chopped onion
1 cup Diced fresh mango
1 cup Orange juice
1 teaspoon Chopped fresh habanero or
scotch bonnet
; pepper
1 tablespoon Clover honey
Salt

FOR THE CORN RELISH
1 cup Frozen corn kernels; thawed
and patted
; dry
2 tablespoon Freshly chopped cilantro
1 tablespoon Red onion cut into 1/4inch
dice
2 tablespoon Fresh red bell pepper; cut
into 1/4inch
; dice
1 tablespoon Japanese rice vinegar
2 tablespoon Vegetable oil
Salt and freshly ground
pepper

TO MARINATE THE FISH: In a glass or porcelain dish combine the barbecue
sauce with the vegetable oil. Dip both sides of the fish fillets into the
mixture, cover and set aside at room temperature while you prepare the
mango sauce and corn relish.

TO PREPARE THE MANGO SAUCE: In a medium nonstick skillet over moderate
heat, heat the vegetable oil. Add the onion, lower the heat, cover and cook
for about 5 minutes or until the onion is tender. Add the mango, orange
juice, hot pepper and honey and cook, over medium heat, uncovered for 5
minutes. Remove from the heat and cool for a few minutes. In a blender or
food processor puree the mixture. Off the heat, return the pureed sauce to
the pan, and season to taste with salt.

TO MAKE THE CORN RELISH: In a mixing bowl combine the corn kernels with the
cilantro, red onion, bell pepper, rice vinegar, and oil and season with
salt and pepper to taste.

TO FINISH THE DISH: Over very low heat, gently reheat the mango sauce.
Lightly spray a 10inch, nonstick skillet with vegetable spray and set the
skillet over medium heat for 1 minute. Cook the snapper fillets for 2 to 3
minutes per side or until just cooked through.

TO SERVE: Spoon some mango sauce in the center of a plate. Set a fish
fillet on top and spoon the corn relish over the fish.

Converted by MC_Buster.

Per serving: 902 Calories (kcal); 71g Total Fat; (67% calories from fat);
8g Protein; 68g Carbohydrate; 0mg Cholesterol; 264mg Sodium Food Exchanges:
2 One half Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fruit; 13
One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.