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Costalegre Real Estate

Serves 4

2 large mangoes
1 large bunch cilantro
6  8-oz. dorado steaks

Peel the mangoes, cut them in half, and remove the pits. Cut one mango into 1-inch chunks and place in a blender. Add a pinch of salt, 12 cilantro leaves, and 2 tablespoons cold water. Process until very smooth. Set sauce aside at room temperature.

Cut the remaining mango into 1/4-inch cubes, and put in a small bowl. Coarsely chop enough cilantro to yield 1/2 cup and add it to the mango. Add salt and pepper to taste. Stir and chill the mango salsa for up to 30 minutes.

Scatter 1/2 teaspoon coarsely ground black peppercorns over one side of each fish steak, pressing firmly into the flesh.  Sprinkle lightly with salt. Heat two medium non-stick skillets until very hot. Add the fish, pepper-side down, and cook for 3 to 4 minutes each side over high heat, until the fish is seared on the outside but still moist in the center. Remove from the heat. Let rest 1 minute.

Serve the fish atop a mound of mango salsa and spoon mango sauce around the sides. Garnish with additional cilantro leaves. Serve immediately.

To go catch a Dorado to cook up your own creation in Barra De Navidad, Melaque or anywhere in the Costalegre Mexico area please check out our Fishing Rates and Packages