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Amberjack with Mango-Banana Salsa

a plate of food on a table


  • 1 ½ cups orange and pineapple juice
  • 6 tablespoons brown sugar
  • 6 tablespoons dark rum
  • 3 tablespoons low sodium soy sauce
  • 1 ½ tablespoons lime juice
  • 1 ½ tablespoons canola oil
  • 1 ½ teaspoons crushed red pepper
  • 24 ounces amberjack fillet (about 1/2 inch thick)
  • ¼ teaspoon salt
  • cooking spray
  • salsa (Mango-Banana)

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. Reduce heat to medium; cook 20 minutes or until mixture is reduced to 1/4 cup. Set aside. Prepare grill. Remove fish from marinade; discard marinade. Sprinkle fish with 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. Drizzle reduced juice mixture evenly over fish. Serve with Mango-Banana Salsa. Recipe by Oxmoor House

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