Mahi Mahi with Mango-Vanilla Coulis

• 1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces
• 1/2 cup fresh squeezed orange juice
• One 2-inch piece ginger, peeled and finely minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 vanilla bean, preferably Tahitian
• 3 tablespoons unsalted butter, at room temperature
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon extra-virgin olive oil
• Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender.
2. 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.
5. Bring the mixture to a boil over medium-high heat.
6. Reduce the heat and simmer, about 6 minutes.
7. Remove and discard the vanilla pods.
8. Whisk in the butter until smooth.
9. For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet.
10. Sprinkle the fish with the salt and pepper on both sides.
11. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
12. Arrange the fish on a platter and spoon the coulis on top.

mango, fresh squeezed orange juice, ginger, kosher salt, freshly ground black pepper, vanilla bean, unsalted butter, unsalted butter, extravirgin olive oil, mahi, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mahi-mahi-with-mango-vanilla-coulis-recipe.html (may not work)