Orange-Mango Dolphin------Betty B.

2 pounds Dolphin fillets
2 tablespoons melted butter (or olive oil)
1 cup orange juice
1 tablespoon Galliano liqueur (a splash more won't hurt the flavor)
2 tablespoons white sugar
2 tablespoons lemon juice
Cornstarch
Strips of peeled mango
1 ounce 151 proof rum (see *CAUTION* below)
Hot sauce, a couple of dashes (optional)
 
This dish goes together fast if you have your mangoes peeled in advance (or you get the mangoes packed in lite syrup in a jar).

Brush fillets with butter (or olive oil) and grill or steam. Splash fillets with hot sauce (if desired). Just before adding the 151 proof rum to the orange sauce, arrange the grilled (or steamed) fillets on plates with the mango strips along side the fillets.

SAUCE:  Heat orange juice in a small sauce pan on stove burner at medium-high setting. Mix 3 tablespoons of orange juice with an equal amount of cornstarch and stir well.

When orange juice is almost to boil, add lemon juice and Galliano liqueur and stir in half of the cornstarch/orange juice mixture. Stir for a minute to thicken sauce. If sauce is not thick enough, add more cornstarch mixture. Mix the white sugar with the rum, pour it into the pan and ignite it.

*CAUTION*:  Expect the flames to be about one foot above the pan when you light the rum, so be very careful and aware of your surroundings (burnt hair and/or curtains smell bad and have a tendency to ruin the mood/dinner).

Stir. Spoon the flaming sauce over fillets and serve immediately.