Grilled Hammour (Grouper) with Mango, Chile, and Cilantro Sauce
4 hammour (grouper) fillets (Feel free to substitute your favorite fish. I recently served this with salmon, and it was outstanding.)
Sea salt and fresh ground pepper to taste
1 T. light olive oil
1 ripe, medium-size mango, skin and pit removed, cut into chunks
1/4 – 1/2 c. lime juice
1/4 c. dry white wine (can substitute water or more lime juice)
1 clove garlic, minced
3 – 4 serrano chiles, cut into thin rings
3 T. fresh cilantro leaves (reserve 1 T. for garnish)
Sea salt to taste
1. Pat fish fillets dry and season on both sides with sea salt and pepper. Brush or rub fillets with a light coat of olive oil to keep them from sticking to grill / grill pan and set aside.
2. Pre-heat grill or grill pan over medium high heat. Meanwhile, using a hand blender or mixer, puree mango, lime juice, white wine, and garlic until smooth.
3. Place mango puree mixture in a small sauce pan over medium low heat, and stir in chile and 2 T. of cilantro. If sauce is too thick, add additional lime juice or wine (up to 1/4 c.) to thin it to the desired consistency. If sauce begins to sputter, reduce heat to low.
4. Make sure grill / grill pan is hot before adding fish fillets. Cook fillets 2 to 10 minutes on each side, depending on thickness and density of the fillets. (If you prefer criss-cross markings, turn the fillets 90 degrees after a few minutes.)
5. Remove fillets from heat to serving plates. Taste mango sauce, and add salt if desired. Dress fillets with sauce, and sprinkle a few cilantro leaves on top for extra color / flavor. Serve immediately.
Extra sauce can be stored in an airtight container in the refrigerator for up to a week.