INGREDIENTS
1/3 cup finely chopped shallot
3 TBSP. vegetable oil
1 fresh chile, minced, including seeds
2 firm ripe mangoes, peeled, pitted, diced (3 1/2 cups)
1 1/2 TBSP. Asian fish sauce
1 TBSP. sugar
1/4 tsp. salt
2 TBSP. fresh lime juice, or to taste
4 mahi fillets, with skin
Lime wedges
DIRECTIONS
Cook shallot in 2 TBSP. oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden.
Add chile; cook, stirring until softened.
Add mangoes, fish sauce, sugar, and salt; cook, stirring occasionally until mango is softened and mixture is slightly thick.
Remove from heat and stir in lime juice.
Transfer relish to a bowl.
Pat fish dry and season with salt and pepper.
Heat remaining TBSP. of oil in cleaned skillet over moderately high heat until it just begins to smoke.
Cook fish, skin side down first, turning over once until golden and just cooked through, 12 to 16 minutes total.
Serve fish topped with relish.
Serves 4.
