Mahi Mahi with Mango-Vanilla Coulis

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 piece ginger finely minced peeled
• 16 ounce pacific halibut filets 
• 0.3 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 medium mangos peeled seeded cut into 1/2-inch pieces to yield 1 1/4 cups,
• 1 tablespoon olive oil extra-virgin
• 0.5 cup squeezed orange juice fresh
• 1 tablespoon butter unsalted at room temperature
• 3 tablespoons butter unsalted at room temperature
• 1  vanilla pod 

Equipment

• frying pan
• sauce pan
• knife
• whisk
• blender

Directions

1. Watch how to make this recipe.
2. Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan.
3. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife.
4. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes.
5. Remove and discard the vanilla pods.
6. Whisk in the butter until smooth.
7. Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet.
8. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
9. Arrange the fish on a platter and spoon the coulis on top.