WHITE FISH WITH CARIBBEAN RUM MANGO SAUCE

BAKED WHITE FISH 2 lb. any white fish (halibut, cod, sole, etc.) 1/2 c. chopped green onions and tops 1 c. sour cream 1/2 tsp. salt Dash of dill weed 1/2 c. Parmesan cheese

Place white fish in well buttered baking dish. Combine all above ingredients except cheese and pour over fish. Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Sprinkle cheese over top and turn broiler on just long enough to brown the cheese lightly.

Serve with mango sauce

MANGO SAUCE 1 ripe mango, peeled and diced 3/4 cup pineapple juice 1 tablespoon melted butter 3 tablespoons honey or agave syrup (more or less, to taste) 1 tablespoon rum 1 tablespoon fresh lime juice 2 teaspoons cornstarch 4 teaspoons water 1 teaspoon grated lime zest 1/4 cup frozen whipped topping, thawed (optional) 4 sprigs mint (optional)

In a blender or food processor, puree mango until smooth. In a saucepan, combine mango, juice, butter, honey, rum and lime juice. Bring to a boil; reduce heat to medium and simmer for 10 minutes (mixture should not be boiling).

In a mixing cup, add water to cornstarch and stir until smooth. Pour cornstarch mixture in a thin stream into the saucepan while whisking it in. Cook over medium heat until mixture has thickened (about 3-4 minutes), stirring often.

Stir in the grated lime zest and remove from heat. Serve warm or refrigerate

#fish #caribbean #mango #sauce