| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup chopped fresh mango
- 1/2 cup dry white wine
- 2 tablespoons sugar
- 1 teaspoon peeled and minced fresh ginger
- Juice of 2 limes
- 1/4 cup heavy cream
- 1/2 cup cold unsalted butter, cut into small pieces
- Salt
- Freshly ground black pepper
- 1/2 cup macadamia nuts, whole or pieces
- 2 cups panko (Japanese bread crumbs)
- 1/2 cup fresh basil
- 1/2 cup good-quality mayonnaise
- 2 teaspoons Sriracha (Thai garlic-chile paste)
- 6 (6-ounce) ono fillets
- Canola oil, for sauteing
Instructions
- To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
- Preheat the oven to 450 degrees.
- To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
- In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
- Place the fillets on warmed individual places. Serve with the mango-lime butter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 890 |
| Total Fat | 71 g |
| Saturated Fat | 21 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 181 mg |
| Sodium | 740 mg |
| Serving Size | 1 of 6 servings |
| Calories | 890 |
| Total Fat | 71 g |
| Saturated Fat | 21 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 35 g |
| Cholesterol | 181 mg |
| Sodium | 740 mg |
Reviews
Followed the recipe to a tee and didn’t really care for this dish. The sauce was too sweet and the 2tsp of Siracha didn’t really add any heat whatsoever. All 4 at the table agreed.
Yum! Creamy, delicious and better than most restaurants.
Use pineapple in lieu of mango. Would add jalapeño pepper for extra kick but is great as is.
ONO!!! Ono is also the Hawaiian word meaning delicious. And this dish was absolutely wonderful! I did not have mangoes so I was going to do just a lime sauce. Then I found a jar of mango butter and substituted it for the mangoes (about 5 teaspoons). Two thumbs up to Chef Beverly!
Excellent without the mango lime butter. I will make this again…super easy.
Delicious!!! Made this several times now. In my regular rotation and always a hit. I also use the Mango Lime Butter over GRILLED ONO which holds up nicely on the BBQ. I use the mayo on both sides to grill. It basically melts away, but leaves the fish moist and it doesn’t still stick to the grill. And we always have left over sauce. I recently tried freezing it and it held up well. To thaw, I let the container with frozen sauce sit in a bowl of hot water. I thought the sauce would separate after freezing or lose it’s creaminess, but it didn’t. Tasted like it was freshly made. Freeze it and use it another day!!!!
Absolutely delicious! Was looking for an Ono recipe & found this. Macadamia nuts were very expensive, so I used the almonds I had. Also cut the butter in half! Sauce was a little thick probably because of this, but it was still delicious! Can’t wait to serve it to guests!
This was very yummy. I was kinda surprised at the combo of the nuts, crumbs and basil, but the combo was fantastic. The crunchiness of the crust paired with the mango sauce was a great balance. As for the sauce, it is very decadent and sweet but has a savory aspect. This will be a recipe we will use regularly.
I was searching for sauce and salsa recipes to use for the hundreds of mangoes that dropped from the tree. So even though the whole thing sounds great, I only made the sauce itself, minus the butter, salt and pepper, and 1 lime was enough….can’t even express how perfect it was. It preserves very well in the refrigerator. It was fresh after at least 2.5 weeks or more before I used it up, and it maintains a nice thick consistency. I use it on pork and chicken, and would even use it on various desserts. It’s amazingly good, to where I crave it. Yum, more mangoes are waiting for me in the kitchen…
This was unbelievable. My husband nearly went crazy over it. The contrasting elements are what make it great – crunchy macadamias over soft fish, spicy garlic paste & basil against the slightly sweet & rich mango sauce.