Sprinkle 1/4 teaspoon salt and the pepper over fish. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside, and keep warm.
Heat remaining oil in skillet over medium-high heat. Add carrot, and sauté 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; sauté 3 minutes or until crisp-tender.
Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice.
Belle Meade Brasserie, Nashville, Tennessee
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