Mahimahi with Vanilla and Mango Puree
Puree:
- 1 medium ripe mango, peeled and finely chopped
- 1 medium orange, zested and juiced
- 1 tablespoon finely minced fresh ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon honey
Fish:
- 4 (6-ounce) mahimahi fillets or soft white fish of choice, each about 1/2 to 3/4-inch thick
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
