Montego Bay Grilled Fish with Caribbean Salsa

Montego Bay Grilled Fish with Caribbean Salsa
Photo by Charles Walton


  • 3 tablespoons chopped fresh cilantro
  • Caribbean Salsa
  • 4 amberjack or grouper fillets (about 1 1/2 pounds)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons fresh lime juice
  • 1 roasted jalapeño pepper, chopped
  • + 1 more ingredients
    • Vegetable cooking spray

Combine first 5 ingredients; set cilantro mixture aside. Coat a grill tray with cooking spray, and place on food rack. Heat, covered with grill lid, over hot coals (400° to 500°) 10 minutes. Place fish on hot grill tray. Cook, covered with grill lid, 10 minutes. Turn fish, and spread with cilantr...

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