|Mango-Habanero Mojo with Grilled Grouper|
In a blender, puree the mangoes, wine and orange juice until smooth. Strain through a medium stainer and stir in the habaneros, which should make about 2 cups.
Grill or broil the grouper fillets. Warm the mojo through and place about 1/2 cup on each plate and place the fish on top. Enjoy!
From:   St. Petersburg Times, Chef Norman Van Aken
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