I do love roasting tray fulls of poblano peppers to have on hand throughout the week. So I had these in the fridge and I had a frozen puree of fresh mango in the freezer.
Well...I thought what a perfect combination with a little smokey heat sea salt to tie them all together!
Now the protein....I had just recently purchased 4 gorgeous fresh fillets of tilapia from The Fresh Market so I was going with a fish dinner tonight.
Here it goes...
1) 4 large fillets of tilipia or your fish of choice.
2) Blood orange olive oil or your favorite olive oil and a squeeze of one whole blood orange.
3) 1 teaspoon of smoked serrano sea salt.
4) 3 tablespoons of grass fed butter.
5) One whole lemon sliced.
6) 2 whole mango's pureed.
7) 2 roasted poblano peppers.
Arrange your fish fillets in a large baking tray and drizzle all the pieces with your blood orange olive oil or your own mixture. Sprinkle all fillets with the Smoked Serrano sea salt and arrange the lemon slices over the fish. Cover and bake in an oven at 425 degrees Fahrenheit for 15 minutes. Uncover and add the butter to the top of fillets and cook for an additional 5 minutes to melt butter.
The puree is made from scooping two whole ripe mangos into a blender along with two roasted poblano peppers seasoned with smoked serrano sea salt and two tablespoons of blood orange olive oil.
The puree is added to the fish when plated along with a sprinkling of Ghost Pepper sea salt for an additional heat factor!
This is fabulous served on top of basmati rice!