(In this recipe the term FISH FILLETS is being used instead of GROUPER FILLETS)
4 eight-ounce fish fillets
¼ cup flour
1/3 cup vegetable oil or less
1½ cups peeled mango flesh
¼ cup melon or calamondin liqueur
Preheat oven to 375°F.
Make the sauce:
Puree mango. Heat it in a saucepan until boiling. Remove from heat.
Stir in the liqueur, cover and keep warm.
Prepare the fish:
Dust fish with flour on both sides. Heat oil in large skillet and saute fish until golden brown, about 4 minutes on each side.
To finish cooking, place fish on an oven-proof serving platter (don't overcook, fish should stay moist). Top with warmed mango sauce. Garnish with lemon, lime and carambola slices and parsley sprigs.
DATE: November 1991
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