Very easy to make and a most surprising and delicate flavor. And the color is just irresistible!
For two filets of white fish (I used red snapper – known as Huatchinango en Mexico)
1- Mix in a baking dish: four cloves of garlic, about an inch of fresh ginger root grated, salt and pepper, two teaspoons of Madras Curry, two teaspoons of cumin, a bunch of mint leaves finely cut, the juice of one lime and some olive oil. Mix well.
2- Spread the mixture all over the fish.
3- Cut three juicy mangos (I used what in Mexico is called “Mango Manilla”, sweet and without fiber) in large cubes and place in the dish under and over the fish.
4- Cover with aluminum foil and cook for 25 minutes (depending on how thick the fish filets are) in a hot over (200º C.)
I served it with Basmati rice mixed with raisins, and a light salad.