In a measuring cup, zest and juice the orange and set aside.
Peel the mango using a vegetable peeler and discard the skin. Cut the remaining meat of the mango and squeeze any additional juice off the pit. Finely chop the mango and transfer to a small saucepan.
Stir orange zest, ¼ cup orange juice, ginger, salt and pepper into saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 3 minutes. Remove from heat.
Stir in the vanilla and butter, until well blended. For added sweetness, stir in honey.
In a grill pan or in a 12-inch nonstick skillet, heat oil over medium-high heat until hot. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until it flakes easily with a fork or it reaches 137°F on a meat thermometer, 6 to 8 minutes on each side.
Arrange the fish on a platter and spoon the coulis on top.
In a measuring cup, zest and juice the orange and set aside.
Peel the mango using a vegetable peeler and discard the skin. Cut the remaining meat of the mango and squeeze any additional juice off the pit. Finely chop the mango and transfer to a small saucepan.
Stir orange zest, 60 ml orange juice, ginger, salt and pepper into saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 3 minutes. Remove from heat.
Stir in the vanilla and butter, until well blended. For added sweetness, stir in honey.
In a grill pan or in a 12-inch or 30.48 cm nonstick skillet, heat oil over medium-high heat until hot. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until it flakes easily with a fork or it reaches 58°C on a meat thermometer, 6 to 8 minutes on each side.
Arrange the fish on a platter and spoon the coulis on top.