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Mango-Habanero Mojo with Grilled Grouper
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    Mango-Habanero Mojo with Grilled Grouper

  • 4 black grouper fillets about 8 oz. ea. (You can substitute any mild, white fish. Grouper is a local fish here in Florida.)
  • 2 rupe mangoes, peeled, pitted and coarsely chopped ( subsitute jarred if necessary)
  • 1/2 cup Chardonnay wine
  • 2 tbs. fresh orange juice
  • 1/2 habanero or scotch bonnet pepper, finely minced
  • In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium stainer and stir in the habaneros, which should make about 2 cups.

    Grill or broil the grouper fillets. Warm the mojo through and place about 1/2 cup on each plate and place the fish on top. Enjoy!

    From:   St. Petersburg Times, Chef Norman Van Aken
    Posted By:   Judith Stone, madpepco@gte.net Via: Chile Head Mailing List
    Post Date:   Sat, 20 Jun 1998

    *BACK TO SEAFOOD*







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