Amberjack With Mango-Banana Salsa

Amberjack With Mango-Banana Salsa
Photo by Oxmoor House

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 1 ½ teaspoons crushed red pepper
  • Mango-Banana Salsa
  • Cooking spray
  • ¼ teaspoon salt
  • 6 tablespoons brown sugar
  • 1 ½ tablespoons lime juice
  • + 5 more ingredients
    • 4 (6-ounce) amberjack fillets (about 1/2 inch thick)
    • 1 ½ cups pineapple-orange juice
    • 6 tablespoons dark rum
    • 1 ½ tablespoons canola oil
    • Mango-Banana Salsa

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. Red...

View full recipe at My Recipes

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