Fish Florentine with Mango Salsa

I found this recipe wandering through a Fresh Market grocery store in Knoxville, TN. Vickie Brown was serving samples and cooking this recipe at a small stand in the store. We have been adjusting this recipe to our local needs for years. Feel free to try it with different fish, and greens and use what you have for a simple fruit salsa.

Serves 2

Mango Salsa

1 ripe mango, peeled and diced

1 orange, peeled and diced

1 tablespoon fresh cilantro, chopped

2 tablespoons fresh lime juice about 1/2 lime.

mix all ingredients together in a bowl and serve. Best is made up to one hour ahead.

Fish

2 Fresh White Fish Filets such as Halibut, Snapper, or Mahi Mahi about 6 oz each

Chef Paul Prudhomme’s Magic Blackened Redfish, to taste

1 tablespoon extra virgin olive oil

3 tablespoons white wine

1 tablespoon butter

1. Heat a skillet over medium-high heat for one minute. In the meantime, season the fish with Chef Paul’s Magic Seasoning.

2. Add oil to the pan and swirl to coat. Add the fish fillets and bronze for one minute per side. Reduce the heat to medium and continue to cook, often turning until finished.

3. Add the butter and wine and simmer until the butter is melted and the wine has evaporated. about 30 seconds. Remove the pan from the heat or fish from the pan and keep warm.

Wilted Spinach

1 5oz container of organic spinach

2 tablespoons of olive oil

1 clove garlic, sliced thin

salt to taste

1. Heat a large skillet over med-high heat for one minute. Add the oil and garlic and sauté for 30 seconds

2. Add the spinach and sauté until wilted, about one minute. Place in the center of the serving plates.

Serve fish on spinach and top with Mango Salsa.

Original recipe from Vickie Brown, The Moveable Feast PCS Inc. Knoxville, TN