Hake loins Cardenal Mendoza with mango and caramelized onion

8 fillets of hake (any boneless white fish will do)

1 mango

1 large onion

3-4 tbsp brown sugar

2 cloves of garlic

1/2 small glass of sherry wine

3 tbsp;brandy Cardenal Mendoza

white vinegar

salt

ground black pepper

virgin olive oil

In a large saucepan or frying pan with unheated oil, add the thinly sliced ​​garlic, turn on the heat, and when it starts to cook, add the fish fillets seasoned with salt and pepper to taste, and the peeled and sliced ​​mango. Cook it briefly on a griddle, until the mango is slightly browned and the fish is white and golden. Then add the white wine and brandy over medium heat. When it has reduced slightly, lower the heat and let it rest for a few minutes, until the fish is cooked and the mango is soft but still has sauce; it should not be dry.

In a separate pan, we make the caramelized onion. To do this, we peel it and slice it thinly. We put it in the pan with a little oil over low heat so that it releases its water, stir it, and add a pinch of salt. When it is softened (transparent and soft), we turn up the heat and add the tablespoons of brown sugar. We stir well so that it caramelizes, and when the sugar is sticking to the onion, we add a splash of vinegar and let it reduce.