Montego Bay Grilled Fish With Caribbean Salsa
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3 tablespoons chopped fresh cilantro
- 1 roasted jalapeno pepper, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 4 amberjack fillets (1 1/2 lb.) or 4 grouper fillets (1 1/2 lb.)
-
Caribbean Salsa
- 1 large rip banana, chopped
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup finely chopped green bell pepper
- 1⁄2 cup chopped fresh cilantro
- 3 green onions, finely chopped
- 1 roasted jalapeno pepper, chopped
- 1 tablespoon minced fresh ginger
- 2 tablespoons brown sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon olive oil
- salt
- pepper
directions
- *To roast jalapenos, place on a foil-lined baking sheet.
- Broil 5 ½ inches from heat (with electric oven door partially opened) about 5 minutes on each side or until blistered.
- Place in a heavy-duty, zip-lock plastic bag; seal and let stand 10 minutes to loosen skins.
- Peel peppers; remove and discard seeds.
- Make salsa: combine all salsa ingredients, tossing to coat; cover and chill 2 hours.
- Make the fish: combine the first 5 ingredients; set aside.
- Coat a grill tray with cooking spray; place on food rack.
- Heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes.
- Place fish on hot grill tray; cook, covered with grill lid, 10 minutes.
- Turn fish, and spread with cilantro mixture.
- Cook, covered, 10 minutes or until fish flakes easily; serve with Caribbean Salsa.
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