Amberjack with Mango-Banana Salsa

Name: Amberjack with Mango-Banana Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 Tbsps brown sugar; 2 Tbsps canola oil; 680 grams amberjack fillets (about 1/2 inch thick); 2 teaspoons crushed red pepper; 6 Tbsps dark rum; 2 Tbsps lime juice; 3 Tbsps low-sodium soy sauce; 355 milliliters pineapple-orange juice; 4 servings Mango-Banana Salsa; 0 teaspoons salt

Amberjack with Mango-Banana Salsa requires about 50 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 33g of protein, 7g of fat, and a total of 377 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works well as a rather pricey main course. A mixture of brown sugar, salt, mango-banana salsa, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

Combine first 7 ingredients in a medium bowl, stirring until sugar dissolves.

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Sugar

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Bowl

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.

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Juice

Fish

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Ziploc Bags

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.

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Juice

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Sauce Pan

Prepare grill.

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Grill

Remove fish from marinade; discard marinade.

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Marinade

Fish

Sprinkle fish with salt.

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Fish

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.

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Cooking Spray

Fish

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Grill

Drizzle reduced juice mixture evenly over fish.

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Juice

Fish

Serve with Mango-Banana Salsa.

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Banana

Mango

Salsa

Equipment

Ingredients

Servings:

6Tbsps

brown sugar 2Tbsps

canola oil 680grams

amberjack fillets (about 1/2 inch thick)2teaspoons

crushed red pepper 6Tbsps

dark rum 2Tbsps

lime juice 3Tbsps

low-sodium soy sauce 355milliliters

pineapple-orange juice 4servings

Mango-Banana Salsa 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.