For two years in a row we’ve been able to be in Morehead City during the annual Big Rock Blue Marlin fishing tournament. Last year we were even at sea during the first day, catching dolphin fish (mahi) and listening to the tournament radio as the winning marlin was reeled in. This year we were in Morehead for a family reunion during the second weekend of the tournament, and we were lucky enough to see some of the bigger fish caught.
We came home with a freezer full of dolphin fish, which found its way onto our table a few weeks later, paired with a mango, chili, and lime sauce. My freezer is always packed to the gills with frozen mango because it makes a great addition to my morning smoothie. When blended it is creamy and perfect, so it makes a wonderful marinade and sauce. It made for a simple, easy, and fresh seafood dinner. Exactly what you want this time of year!
Mango, Chili, & Lime Dolphin Fish
4 filets of dolphin fish (mahi)
2 cups frozen mango chunks
Juice of 3 limes
1 tbsp cayenne pepper
1 cup water
Blend together mango, juice of 2 limes, water, and cayenne. Blend until smooth, adding more water if necessary, a little at a time. Divide the mango sauce in half, using half as a marinade and reserving the rest as a sauce. Marinate overnight.
Heat your grill and line it with tin foil. Cook for 5-7 minutes on each side, until the fish is firm and opaque. Serve, hot, topped with the remaining mango sauce.