Mango Stewed Fish
extra virgin olive oil
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2 spiny lobster tails, split open
5 tablespoons butter, divided
1 mango, peeled and cut into small chunks
1 serrano chili, thinly sliced
water, as needed
1-2 tablespoons honey
juice and zest from 1 lime
2 teaspoons soy sauce
2 tablespoons chopped cilantro
2 tablespoons roughly chopped mint leaves
Heat a generous drizzle of olive oil in a large sauté pan. Add the lobster tails, flesh side down and sear until golden brown. Once golden brown, flip over and add 3 tablespoons of butter. While the butter is browning, add the mango and the serrano chili. After the butter has browned, add the ¼-½ cup water. Spoon the honey over the mango, add the lime zest and juice, the remaining 2 tablespoons of butter and the soy sauce. Swirl the butter into the pan, allowing the sauce to thicken. Stir in the cilantro and mint.