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.
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)
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Oxmoor House Healthy Eating Collection
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