Grilled Fish with Sweet Mango Barbecue Sauce

Two favorites on the island of Barbados are fish and mango. This dish is the best of both in the Bajan world. Enjoy this dish on a cool summer evening with a glass of wine, or with friends for a backyard get-together.

This recipe is a favorite at Food Affairs, prepared by Chef David Watts.


4 marlin or dolphin steaks, or other meaty fish, cut 1″ thick, brushed with olive oil and pressed garlic, and seasoned with salt and pepper.

For the barbeque sauce:

1tbsp olive oil

1/2 onion, diced

1/2 hot pepper, seeded

1/4 cup pureed mango

2 tbsp Worcestershire sauce

1/4 apple cider vinegar

1 tbsp Dijon mustard

1/2 cup brown sugar

1 cup beef stock

1 tsp Tabasco

1 pinch salt

1 cup beer

In a large saucepan, over high heat, saute onions and pepper in oil. Add remaining ingredients, bring to a boil then simmer over medium/low heat for 30 minutes. Puree sauce in a blender or food processor.

If using a barbeque grill, heat for 10 to 15 minutes on high. Or, if using a grill pan or a frying pan, heat to medium high. Sear the fish for 4 to 5 minutes per side, or until almost completely opaque. Brush 3/4 of the barbeque sauce onto both sides and grill an additional 1 minute per side. For those who prefer their fish medium rare, reduce cooking time to 3 1/2 minutes per side. Top with the reaming sauce and serve.

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