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Steps
1
In food processor, place all sauce ingredients. Cover; process until smooth. Set aside until serving time.
2
In shallow dish, beat egg and milk with fork. In another shallow dish, mix Bisquick mix, salt and pepper. Dip fillets in egg mixture, then coat with Bisquick mixture.
3
In 12-inch skillet, heat oil and chili paste over medium heat; stir to combine. Cook fillets in oil 4 to 6 minutes, turning once, until golden brown and fish flakes easily with fork.
4
To serve, place fish on serving platter or individual plates. Drizzle evenly with sauce; sprinkle with cilantro.
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To peel the mango, use a sharp knife to cut through one side of mango, sliding knife next to the seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; dice flesh.
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