Recipe: Red Snapper with Mango Sauce

Red Snapper with Mango Sauce
Mexico's coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an excellent foil for the rich, butter-based sauce.

For the fish:
4 red snapper, sole or grouper filets, 6 oz. each
salt to taste
1 avocado, sliced into thin wedges
2 limes, quartered

For the sauce:
4 tablespoons butter (1/2 stick)
1 teaspoon freshly-squeezed lime juice
1 teaspoon freshly-squeezed orange juice
1 teaspoon juice from canned chipotles in adobo
1/2 cup finely diced mango, including the juice that comes out while dicing
salt to taste

Salt the filets and either broil or grill until just cooked through. Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute. This can be done while the filets are cooking. Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges. Serve immediately. Serves 4.