Amberjack with Mango-Banana Salsa

Amberjack With Mango-Banana SalsaRecipe
Oxmoor House
Amberjack is a lean, firm-fleshed white fish. If it's not available, substitute grouper or mahimahi. The flavorful fish and fruit salsa are also great served as fish tacos—just break the fish into pieces and serve in tortillas along with the salsa.


4 servings (serving size: 1 fillet, 1 tablespoon juice mixture, and 1/2 cup Mango-Banana Salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 33 Minutes
Other: 2 Hours, 30 Minutes

Nutritional Information

Calories 313
Fat 4.2 g
Satfat 0.6 g
Protein 33.2 g
Carbohydrate 33.4 g
Cholesterol 124 mg
Iron 2.4 mg
Sodium 378 mg
Caloriesfromfat 12 %
Fiber 2.2 g
Calcium 44 mg


1 1/2 cups pineapple-orange juice
6 tablespoons brown sugar
6 tablespoons dark rum
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons lime juice
1 1/2 tablespoons canola oil
1 1/2 teaspoons crushed red pepper
4 (6-ounce) amberjack fillets (about 1/2 inch thick)
1/4 teaspoon salt
Cooking spray
Mango-Banana Salsa


Combine first 7 ingredients in a medium bowl, stirring until sugar dissolves. Pour half of juice mixture into a large heavy-duty zip-top plastic bag; add fish. Seal bag, and marinate in refrigerator 2 hours, turning bag once.

Place remaining juice mixture in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until mixture is reduced to 1/4 cup. Set aside.

Prepare grill.

Remove fish from marinade; discard marinade. Sprinkle fish with salt. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Drizzle reduced juice mixture evenly over fish. Serve with Mango-Banana Salsa.


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