Montego Bay Grilled Fish With Caribbean Salsa

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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.)
• 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

Recipe

• 1 *to roast jalapenos, place on a foil-lined baking sheet.
• 2 broil 5 ½ inches from heat (with electric oven door partially opened) about 5 minutes on each side or until blistered.
• 3 place in a heavy-duty, zip-lock plastic bag; seal and let stand 10 minutes to loosen skins.
• 4 peel peppers; remove and discard seeds.
• 5 make salsa: combine all salsa ingredients, tossing to coat; cover and chill 2 hours.
• 6 make the fish: combine the first 5 ingredients; set aside.
• 7 coat a grill tray with cooking spray; place on food rack.
• 8 heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes.
• 9 place fish on hot grill tray; cook, covered with grill lid, 10 minutes.
• 10 turn fish, and spread with cilantro mixture.
• 11 cook, covered, 10 minutes or until fish flakes easily; serve with caribbean salsa.