Bonefish Grill’s Scallop and Shrimp Skewers

****Substitute Grilled Grouper with with shrimp and scallop skewers

Bonefish Grill’s Grilled Grouper with Warm Mango Salsa
Serves 6

2 firm, fresh mangos
2 tablespoons red bell pepper in 1/4-inch dice
1 tablespoon finely chopped fresh garlic
1 tablespoon olive oil
1/4 cup red onion, in 1/4-inch dice
1/4 teaspoon crushed red pepper flakes
3 tablespoons light corn syrup
1 tablespoon granulated sugar
6 8-ounce grouper filets
Salt and pepper to taste.
2 scallions, chopped
1/4 cup chopped fresh cilantro leaves

Peel, seed and cut the fresh mango into 1/4-inch dice. Reserve 1/2 cup diced mango, and place the remainder in a nonreactive bowl. Puree the reserved diced mango in a blender, and add it to the bowl. Add the diced red bell pepper and garlic.

Heat the olive oil in a small sauté pan over medium-high heat. Add diced red onions and cook until tender, 2 to 3 minutes. Drain on paper towel to absorb excess oil. Add to mango mixture. Gently stir in red pepper flakes, corn syrup and sugar. Mix well and reserve in a small sauce pan.

Season Grouper filets on both sides with salt and pepper. Cook in a lightly oiled sauté pan over medium-high heat. After 5 minutes, turn fish and continue to cook for another 4 to 5 minutes or until it is cooked to your liking.

Heat mango mixture gently over medium heat for 1 to 2 minutes. Remove from heat and stir in chopped scallions and cilantro. Plate fish and garnish with warm mango salsa.