I made this with mutton snapper and it was fantastic!! I was only able to marinade the fish for 1 hour and it still turned out great!
Amberjack with Mango-Banana Salsa
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.
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Other: 2 Hours, 30 Minutes
- Calories: 313
- Fat: 4.2g
- Saturated fat: 0.6g
- Protein: 33.2g
- Carbohydrate: 33.4g
- Cholesterol: 124mg
- Iron: 2.4mg
- Sodium: 378mg
- Calories from fat: 12%
- Fiber: 2.2g
- Calcium: 44mg
- 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
- 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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