Lenguado con Mayonesa de Wasabi y Mango

My good friend, Andy, invited me to a restaurant where they served shrimp with wasabi sauce. That gave me the inspiration for this dish. I made my own wasabi mayonnaise so that I can control its flavour and heat. Unlike Dover sole, the local variety is more delicate, so I pan fried it over a low heat. The sweet diced mango and its luscious puree temper the pungent taste of wasabi. The grilled red pepper adds texture and bite and blends well with the fish which is seasoned with Himalayan rock salt.