1 ripe mango; cut into cubes

¼ cup apple cider vinegar

¼ cup brown sugar

½ clove garlic pressed

½ teaspoon chopped fresh ginger

¼ teaspoon cayenne

 

Make the mango chutney ahead of time so it can be chilling in the refrigerator ...
Combine mango, apple cider vinegar, brown sugar, fresh garlic and fresh ginger and cayenne pepper in the skillet over medium heat. Cook, stirring frequently for about 8-10 minutes.

Prepare the fillets by brushing with olive oil and seasoning with Tony Chachere's seasoning salts.
Preheat grill.
Grill fish for 3-4 minutes on each side and serve with a generous amount of mango chutney.

 

Recipe compliments of Lorie Fangio.