Pan Sautéed Cod Loins with a Mango Chipotle Sauce

This is my final post about the set of Balsamic Vinegars and Olive Oils from  Vom Fass that I received recently, this time showcasing the Mango Balsam Vinegar which they sent.   Produced in Germany this is a fermented vinegar made from concentrated Carabao-Mango mousse added to white wine balsam vinegar to create a fine and fruity vinegar. It has a rich and strong flavour with a good balance between acidity and sweet flavours, rich and exotic. I thought it would be the perfect match for some really nice Cod Loins which I found at the fish mongers.



Several years ago I was lucky enough to visit Utah and went to a Brazilian grill restaurant when I was there called Tocanos.  The food was fabulous, but my favourite dish was the Cod with Mango Sauce.  I loved it so much that 5 years later I am still thinking about it!  That's when you know something is really good!



As soon as I saw the Mango Balsam Vinegar from Vom Fass, I knew that I wanted to try to recreate that beautiful dish.  This came pretty close.  I am sure theirs was a cooked sauce, but mine is a raw sauce, which has fresh fruity flavours with a touch of heat from chipotle chilies.



Cod is a really sweet mild fish and goes perfectly with this delicious sauce.  The cod is simply dusted with some seasoning and flour . . . and then pan fried in butter until it is just beginning to fall apart, but is still moist and succulent.  It's a sin to overcook fish.  It really is.  My timings are perfect for a piece of cod that is about one inch thick.



The sauce is fruity with a hint of tang from the vinegar and some mild heat from the chipotles . . .  which of course you can adjust by using more or less as you wish.  Altogether this was a fabulous entrée.   It was very simple to make, and yet at the same time this is something I would not hesitate to serve to my guests.  I think you will love it.  We sure did!

*Pan Sautéed Cod Loins with a Mango Chipotle Sauce*
Serves 4

Printable Recipe  

Meltingly tender and and sweet cod, simply seasoned and dusted with flour and then cooked in butter, served up with a fresh Mango Chipotle Sauce.   

4 thick fresh Cod loins
fine sea salt and freshly ground black pepper
plain flour for dusting
ground sweet paprika
knob of butter
the juice of half a lemon  

For the Sauce:

1 large mango, peeled and chopped

1/2 tsp chipotle chili paste (I use Discovery)

2 TBS Mango Balsam vinegar

1/4 tsp garlic paste

1 TBS olive oil

1 tsp fresh lime juice

a small handful of fresh coriander leaves, washed and dried (About 1/4 Cup)

fine sea salt and freshly ground black pepper to taste  

Rinse your fish and then dry it very well with some paper kitchen towelling.  Dust each loin lightly with some salt, pepper and paprika.  Roll them in the flour, patting lightly on both sides to help it adhere and shaking off any excess.  Set aside.  

To make the sauce put all of the sauce ingredients into a food processor and blitz until smooth.   Set aside.  

Melt a knob of butter in a large skillet over medium high heat.   Once it begins to foam, add the fish, presentation side down, and cook for 2 to 3 minutes on one side, until golden brown, Flip over and cook for a further 2 to 3 minutes, until browned and the fish is just cooked through.  (The edges should flake easily with teased with the tines of a fork.)  Squeeze the lemon over top and remove immediately from the heat.  Swirl the pan to amalgamate the juices of the fish, lemon and butter.  Divide the fish between 4 heated plates.  Spoon some of the butter from the pan over top of each portion of fish along with a dollop of sauce.  Serve immediately.    

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