Ginger Mango Mahi Mahi sauce turns an unappealing grey when cooking. Which spice should I use to color it without changing the flavor too much? Cooking

Recipe:

• 1 cup jasmine rice


• 1.5 cups water


• 4 (~6 oz) mahi mahi fillets


• 1 mango, peeled, pitted, and cubed


• 2 cloves garlic, minced or crushed


• 3 tbsp rice vinegar


• 2 tbsp Bragg's Liquid Aminos (or soy sauce)


• 2 tbsp lime juice


• 2 tsp ginger root, freshly peeled and grated


• 1 tsp cilantro, dried


• smoked paprika, pinch


• kosher salt to taste


• ground black pepper to taste


• 1/3 cup green onion, chopped


• oil for frying (high heat, low flavor oil like canola)

1. 
   

   In a med saucepan, begin heating water for rice.

   
   


2. 
   

   In a shallow dish, stir together mango chunks, garlic, vinegar, Bragg's, lime juice, ginger, cilantro, paprika, salt and pepper. Place fillets in dish and move to refrigerator to marinate for 20-30 minutes.

   
   


3. 
   

   Once rice water is boiling, add rice and return to boil. Cover and reduce heat to low until water is absorbed.

   
   


4. 
   

   Heat oil in a large skillet over med-high heat. Then add fillets and mango sauce mixture. Fry for ~5 minutes per side, turning only once, or until fish flakes easily with a fork.

   
   


5. 
   

   Serve each fillet over rice fluffed with fork. Top with marinade and garnish with green onion.

   
   

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This recipe is delicious, but the sauce turning grey as it cooks is not terribly appetizing. Warm tones would be ideal. What would be complimentary or unobtrusive flavor-wise, while also contributing the most color? I'm considering turmeric, more paprika, sumac, cayenne...

Or is there something I should eliminate or change in the recipe to keep it from turning slate-colored in the first place?

Submitted March 29, 2015 at 01:34AM by poorsoi http://ift.tt/1D1zPgZ Cooking