Caribbean Honey-Spiced Amberjack With Mango Salsa

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READY IN: 1hr 40mins
SERVES: 10
YIELD: 12 fillets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
  • Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
  • Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
  • Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
  • Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).
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