Directions

1. Wash fish, then cut thin slices throughout the bodies so they will absorb the marinade. Set aside.
2. In a blender, puree garlic, basil, mango puree, onion, habanero pepper, bouillon, mustard and ½ cup of the oil.
3. Rub your fish with salt and pepper, making sure to get it into the cuts made on the fish. Combine fish with half the marinade in a plastic bag and marinate in refrigerator for at least 4 hours. Turn occasionally so marinade gets drawn into the cuts on the fish for uniform flavor.
4. In a small saucepot, cook remaining (unused) marinade over medium heat for roughly 10 minutes, stirring regularly. This sauce should be very thick, a medium nape.
5. In a separate pan, sauté bell peppers, mango cubes and pine nuts in butter until tender and aromatic. Toss with parsley and set aside for service.
6. Preheat oven on the broiler setting. Remove fish from bag and discard marinade. Brush a wire rack over a sheet pan with 3 tablespoons oil so fish doesn't stick while cooking. Set fish on rack and cook until done, 10 to 15 minutes per side (depending on size of fish), turning 2 to 3 times and brushing each side while it cooks with oil.
7. o serve, put fish on a large, wide plate, decorate with bell peppers. Serve with warmed dipping sauce on the side and with optional fried sweet plantains.