Yield: 1 servings
|8 larges||Firm fillets of white fish such as deep|
|\N \N||; sea dory or snapper|
|1 \N||Firm mango and 1/2 red papaya|
|1 \N||440 milliliter can coconut milk|
|\N \N||Sea salt and freshly ground pepper to|
|\N \N||; taste|
|6 tablespoons||Olive oil|
Cut off the roots and tough green leaves of the leeks, then cut each in half. Using a sharp knife, cut the leek pieces into julienne strips. When all leeks have been cut in this way, soak them in cold water for 10 minutes to release any trapped dirt or sand. Drain well.
Place 3 tablespoons of olive oil into a saucepan and add the leeks. Stir over a high heat until the leeks have wilted slightly and are coated with the oil. Turn the heat down and cook slowly for 30 minutes or caramelise.
Meanwhile, prepare the fish. Oil a baking dish large enough to hold all the fish. Thinly slice half the paw paw and place on the bottom of the dish.
Salt and pepper the fish and lay over the paw paw. Pour over the coconut milk and bake at 230c. for 10 minutes. Cut the remaining paw paw and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet. Return to the oven for 5 minutes.
To serve, place a small mound of caramelised leeks in the centre of the place, then place the fish fillet on the top. Make sure that each fillet has a good quantity of mango mixture on the top.
Converted by MC_Buster.
Per serving: 2074 Calories (kcal); 189g Total Fat; (77% calories from fat); 19g Protein; 102g Carbohydrate; 0mg Cholesterol; 175mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 1½ Fruit; 37 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.