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Grilled Grouper with Mango Habanero Barbecue Sauce Recipe

Grilled Grouper with Mango Habanero Barbecue Sauce

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Average Rating:

Total Reviews: 15

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  • on April 17, 2010

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    I use this mango barbecue sauce for almost any fish.It goes great on shrimp. Everyone loves it so much, that I printed and laminated the recipe for gifts. Whenever my relatives come to town,they want this dish. It has become our family favorite for all holidays. Thanks for sharing this one Emeril.

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  • on April 27, 2008

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    I love Food Network and many of the chefs. I just have one question. Where in the following recipe does it say when to place the mangoes in the sauce?


    Grilled Grouper with Mango Habanero Barbecue Sauce Recipe courtesy Emeril Lagasse, 2004

    Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the onions and habanero pepper and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Deglaze the pan with the lime juice and vinegar. Bring the pan to a boil then reduce the heat to medium. Add the sugar, mustard, and 1/2 teaspoon of the salt to the pan. Continue to cook the barbeque sauce until the mangoes are very soft, about 5 minutes. Remove the pan from the heat and allow the sauce to cool for about 15 minutes. You can leave the sauce chunky like this, or puree the contents of the pan in a blender on low speed for 1 minute, if desired. Reserve the sauce until ready to use. Sauce will keep up to 10 days in a non-reactive air-tight container in the refrigerator.
    Recipe Summary
    Difficulty: Intermediate
    Prep Time: 10 minutes
    Inactive Prep Time: 15 minutes
    Cook Time: 21 minutes
    Yield: 4 servings
    User Rating:











    Episode#: EE2E05
    Copyright ? 2006 Television Food Network, G.P., All Rights Reserved


    Thanks so much,
    Tammy

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  • on April 22, 2008

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    I think Emeril's strongest recipes are for fish and this provided me with no reason to think otherwise. It should be noted that grouper absolutely must be fresh for it to bad good, no matter which recipe is used. I made mine in the broiler (it was raining and I thought it was very good. It should be noted that most of his fish recipes, including this one, provide a recipe for sauce which is excessive. Half of it would be plenty.

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  • on June 06, 2007

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    Not too difficult, although ingreadients aren't readily available in the one small grocery store we have. The recipe doesn't say when to add the mango so I guessed. Also, didn't leave chunky or puree - used potato masher instead - middle ground.

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  • on May 29, 2006

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    The Mango Habenaro salsa is an excellent way to spice up ordinary fish! It is so easy to make and takes the fish to a whole new level -- BAM!!

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  • on May 28, 2006

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    Great recipe. I substituted ahi tuna for the grouper. I suggest using 2 habaneros as it could have been warmer. I marinated the tuna in a mixture of minced garlic, soy, worcester, and hoisin sauce for about 30 minutes for more flavor. I had friends over and they raved about it for hours!

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  • on May 30, 2005

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    A FANTASTIC SAUCE & GREAT WAY TO GRILL,NOT ONLY GROUPER,BUT OTHER FISH TOO!THANK YOU!

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  • on May 21, 2005

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    This recipe is soooooooooooooo good! I didn't have any pepers on hand so I used peper flakes, and it really turned out well. I want to try this on chicken next maybe with a mango pinapple salsa!

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  • on March 17, 2005

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    exceelent low fat dish with plenty of pizazz!! very easy! takes about 20 minutes or less. ( not including sauce cooling time

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  • on August 15, 2004

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    I pureed the sauce and placed in frig--left for the football game later that same day putting sauce in ice chest --grilled the fish and placed sauce on the fish--had a lot of people stop and ask about the sauce and its ingredence--I must have been the only tailgater cooking fish--I know I was the only cook with a GREAT Mango Habanero BBQ sauce--this sauce really enhanced the taste of the fish--UP ANOTHER NOTCH!!!

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