Dunes Blog Best fish recipe?

It's been a while since my last post, but summer can be a little hectic around here... I promise to try and do better from now on!Our staff is very often asked for restaurant recommendations by our guests, and that's an easy answer for most of us with over 1,800 restaurants in the Myrtle Beach area. The Murrells Inlet Marshwalk with its seven world-class eateries is just around the corner, and the new Market Common district is just a few minutes up the road on the southern end of Myrtle Beach. However, because all of our properties include full kitchens and because of the abundance of fresh seafood in the area, we're also often asked about our favorite recipes. While everyone may have their own personal opinion, I'm writing the blog today and this is mine!First of all, this recipe is designed to highlight the flavors of fresh fish, not disguise not-so-fresh fish. So, the first logical step is to find some fresh fish. Virtually any kind will do, but some of my favorites for this recipe include mahi-mahi (usually referred to as "dolphin" around here,) grouper, hogfish (sometimes called "hog snapper,") swordfish or halibut. Most are readily available at local seafood markets like Harrelson's in Murrells Inlet, although there are no shortages of opportunities to catch your own. Because thick pieces (1"-1.5") work best on the grill, I usually avoid flounder for this recipe, and the strong flavor of tuna (while one of my all-time favorites) tends to overpower the other ingredients.Because we're talkin' fresh here, no fancy marinades are needed, although you might need to make a trip to the grocery store as well as the fish market. Here's what you'll need in addition to the fish:1 ripe mango1 shallot1/2 red bell pepper1 jalapeno pepper1 limeOlive oilSalt & pepperPre-packaged Black Beans and Rice (I like Zatarains or Vigo, but most will do)Any other side items you'd like (fresh corn is a very popular addition at my house)I make the salsa first to give the flavors time to blend, and it's easy. Dice the red pepper and mango (instructions can be found here, although you'll need smaller cubes than shown in the example,) mince the shallot and jalapeno, combine them all in a bowl, squeeze the juice from the lime over the top, and salt & pepper to taste. That's all there is to it... some people like to leave it at room temperature, but I like it chilled.The next step is to fire up the grill and make sure the grate is clean. (It doesn't hurt to brush the grate with oil or "grill formula" Pam right before the fish goes on, as this will help with the final presentation.) I usually take the fish out of the fridge at about the same time and add a little olive oil salt and pepper to each side. Go ahead and start the black beans and rice according to the package directions, as well as any other side items you'd like. I usually grill the fish for about 3-4 minutes per side on a hot grill, and I like to turn the filets 1/4 turn once per side to give them nice perpendicular grill marks. (This also helps to keep them from sticking.)When the filets are done, I lay them on a bed of the black beans and rice and spoon the salsa over the top, and that's it... time to eat!We'd love to know what you think, and would be happy to share your favorite recipes as well, so please let us know!