You will need white fish (I used Dover Sole but the recipe called for Tilapia), Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, Garlic Powder, Tomatoes, and Mango.
|Add the Tomato Sauce, Cider Vinegar, Mango Nectar, and Ketchup to a bowl.|
|Then add in the Molasses.|
|Now add in the Brown Sugar & Garlic Powder.|
|Whisk together well.|
|Place the Fish in a zip top baggie and top with the sauce.|
|Dice up your Mango|
|and the Tomatoes.|
|Add them into the baggie.|
|Mix everything together and let sit in the fridge for 30 minutes.|
|Warm a non-stick skillet over medium heat. Add in the fish and marinade.|
|Bring to a simmer, cover and cook for about 5 minutes until the fish is fully cooked.|
Source: Hungry Girl
1/4 C Tomato Sauce
2 TBSP Mango Nectar
2 TBSP Ketchup
2 tsp Brown Sugar (loosely packed)
2 tsp Cider Vinegar
1 tsp Molasses
1/2 tsp Garlic Powder
1/4 C Diced Tomatoes
1/4 C Diced Mango
2 4.5 oz fillets Fish (Tilapia or Dover Sole)
Mix together the Tomato Sauce, Mango Nectar, Ketchup, Brown Sugar, Cider Vinegar, Molasses, and Garlic Powder. Whisk everything together really well.
Place the Fish and Marinade in a zip top baggie and top with the Diced Tomatoes and Diced Mango. Place in the fridge for at least 30 minutes.
Warm a non-stick skillet over medium heat and add in the Fish and marinade. Bring everything to a simmer and cook for about 5 minutes, until the fish is fully cooked.
2 Servings (Nutritional info per Hungry Girl Website)