Spicy Mango & Cilantro Grilled Fish

This mouthwatering summertime recipe is one of 3 recipes on the label of 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.

Ingredients
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

Zestfully yours
Gloria