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Tropical Dolphin

Tropical Dolphin

11/14/07

Season the fish fillets (6-8 fillets) with a little salt and white pepper.  Grill quickly on a non-stick surface.  The fish is done when it turns opaque throughout and flakes to a fork.

Mango pineapple salsa topping

  • ½ cup mango cut into small cubes
  • ½ cup pineapple cut into small cubes
  • ¼ small sweet onion finely chopped
  • ¼ cup red bell pepper
  • 1 jalapeño diced and seeded
  • 2 Tbs. cilantro leaves chopped
  • 3 Tbs. fresh lime juice
  • 2 Tbs. Mango Tango Hot Sauce

Top fish fillets with the mango/pineapple salsa and serve with a garnish of papaya and lime wedges.  Great served with rice.

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