-
1
Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan.
-
2
Once the oil is hot, add the onions and habanero pepper and cook until the onions are translucent, about 3 to 4 minutes.
-
3
Add the garlic to the pan and cook for 30 seconds.
-
4
Deglaze the pan with the lime juice and vinegar.
-
5
Bring the pan to a boil then reduce the heat to medium.
-
6
Add the sugar, mustard, and 1/2 teaspoon of the salt to the pan.
-
7
Continue to cook the barbeque sauce until the mangoes are very soft, about 5 minutes.
-
8
Remove the pan from the heat and allow the sauce to cool for about 15 minutes.
-
9
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.
-
10
Reserve the sauce until ready to use.
-
11
Sauce will keep up to 10 days in a non-reactive air-tight container in the refrigerator.
-
12
Preheat a grill to medium heat.
-
13
Season the grouper with the remaining 3/4 teaspoon of salt and the white pepper.
-
14
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.
-
15
Turn the fish over and cook for an additional 5 minutes or until cooked through.
-
16
During the last few minutes of cooking, brush the fish with the sauce.
-
17
Serve with a simple salad, if desired.
