Montego Bay Grilled Fish With Caribbean Salsa

Prep Time: 45 Minutes

Cook Time: 30 Minutes

Ready In: 75 Minutes

Servings: 4

Southern Living

Ingredients:

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

Directions:

1. *To roast jalapenos, place on a foil-lined baking sheet.
2. Broil 5 1/2 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.

By RecipeOfHealth.com