Montego Bay Grilled Fish With Caribbean Salsa Recipe

Name: Montego Bay Grilled Fish With Caribbean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup finely chopped red bell pepper; ½ cup finely chopped green bell pepper; ½ 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

Servings: persons

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
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
½ 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

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.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons chopped fresh cilantro, 1 roasted jalapeno pepper, chopped, 2 tablespoons fresh lime juice, 1 tablespoon minced garlic, and more.

Yes, Montego Bay Grilled Fish With Caribbean Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Montego Bay Grilled Fish With Caribbean Salsa

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