Wahoo Willie's Mango Vinaigrette, from Wahoo Willie's seafood restaurant in Wrightsville Beach, NC. If you are on a low sodium diet, this recipe is for you, as it has no sodium (and trust me, you won't miss the salt!) You can also make this recipe in your oven.
4 8oz pieces of fresh grouper, tuna, or mahi-mahi
1/2 cup Wahoo Willie's Mango Vinaigrette
1/2 tsp granulated garlic (use the real thing, not garlic salt)
1/2 tsp coarse ground black pepper
1/2 tsp diced serrano or jalapeno pepper
1/4 cup chopped fresh cilantro
Place all ingredients EXCEPT the fish in a blender and puree to make a marinade. Place the fish in a resealable plastic bag, pour marinade over the fish and refrigerate for 1 or 2 hours. Grill, broil or bake until the interior temperature of the fish reaches 145 degrees, basting with more marinade (cooking time will vary with thickness of fish and cooking method - be careful not to overcook). Makes 4 servings.
**Gloria's tip: I like to sprinkle some fresh diced mango on top when I serve the fish, for tropical flair and to offset the hot pepper