by Teresa Feil

Created on: April 06, 2010

                                                                   Shrimp and Mango- Stuffed Yellowtail Recipe

                                                                                  Prep Time 15 minutes

                                                                                  Cook Time 15 minutes

This spicy mango and shrimp stuffing may be used with any thick fish fillet. You may also wish to stuff a whole fish with this. To be authentic, you must use Pickapeppa, but it is very spicy hot.

Ingredients

1 cup finely crumbled, dry French or Italian bread 4 ounces (2/3 cup) finely chopped shrimp ½ cup finely dice mango 2 tablespoons thinly sliced scallion 1-1/2 tablespoons Worcestershire sauce ½ teaspoon turmeric ½ teaspoon ground allspice (Not pumpkin pie spice) ½ ground ginger ½ teaspoon salt 1/8 teaspoon cayenne pepper 2 (8 ounce) yellow tail fillets, each about ½ - to ¾ inch thick

2 teaspoons Pickapeppa Pepper Sauce (available in specialty markets)

Preheat oven to 375 degrees F. Coat baking pan with a nonstick cooking spray, set aside.

Combine bread, shrimp, mango, scallion, Worcestershire sauce, turmeric, allspice, ginger, salt, and cayenne pepper until well moistened. To prepare the fish fillets, slice them in half, horizontally, leaving the top and bottom attached. Open the fillets and place on a baking sheet. Spread the stuffing on the two bottom fillets. Bake for 10 minutes, or until the bottom fillet appears thoroughly cooked. Flip the top fillet onto the other fillet and spread with Pickapeppa Sauce. Bake another 5 minutes, until the fish flakes easily when checked with a fork. Cut each fillet in half.

Serves 4

Worcestershire Sauce is a key ingredient for many recipes. Its unusual flavor comes from tamarind, the fruit of Tamarind indica or Indian date in Arabic. Resembling a brown pea pod, this fruit contains thick, sticky pulp which has the consistency of dates and a spicy date-apricot flavor.  Tamarind fruit can be eaten raw or cooked, and is available in dried slice, paste, balls, concentrate and solid block forms.The original recipe for Worcestershire sauce basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar,chilies, clove,shallots and sugar.

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