Simple Sautéed Fish with Brown Butter & Mango
1 tablespoon olive oil
2 tablespoon butter, divided
2-3 filets of your favorite flat fish (we used flounder on the show)
½ Fresno chili, sliced very thin
2 mangoes, peeled, diced and cut into medium chunks
2-3 tablespoons water, as needed
juice from ½ a lime
1 teaspoon soy sauce
coconut rice or your favorite sushi rice for serving
Heat the olive oil and ½ tablespoon butter in a large nonstick pan. Add the fish and cook, presentation side down until light golden brown. Gently flip the fish over and add 1 tablespoon butter, the chili, mango, a spoonful of water, the lime juice, soy sauce and season with salt and pepper. Add in the remaining ½ tablespoon butter and shake the pan to thicken the sauce. Serve.