Ingredients:

4 fish fillets (preferably a thicker fish such as grouper, amberjack, lemonfish, tuna)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 bottle Panola Spicy Sweet Mango Hot Sauce

Directions:

Mix the ingredients and coat each fillet. Refrigerate for a couple hours to let the marinade permeate the meat.

GRILLING FISH TECHNIQUE: (For 1 inch thick steaks or filets. Cook for proportionally less time for thinner pieces.)

Heat grill until very hot. Brush grill well and wipe lightly with oil soaked paper towel. Place fish on grill at angle and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and be barely translucent for medium rare. Remove from grill and serve.

Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. Important that grill be very hot so fish doesn't stick.