Photo: Grilled Grouper with Mango Habanero Barbecue Sauce Recipe
Ingredients
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 1 habanero pepper, diced with seeds and ribs removed
- 1 teaspoon diced garlic
- 2 cups diced mango
- 1/4 cup fresh lime juice
- 1/2 cup white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon dry mustard
- 1 1/4 teaspoons salt
- 4 (6-ounce) grouper fillets
- 1/4 teaspoon fresh cracked white pepper
Directions
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.
Preheat a grill to medium heat. Season the grouper with the remaining 3/4 teaspoon of salt and the white pepper. Place the fish on the grill and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 5 minutes or until cooked through. During the last few minutes of cooking, brush the fish with the sauce. Serve with a simple salad, if desired.
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By notagram
Scranton, PA
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.
By tbarger_10282835
Rockledge, FL
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
By pbjump23_9975739
narberth, PA
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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