Montego Bay Grilled Fish With Caribbean Salsa

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

1. Combine first 5 ingredients; set cilantro mixture aside.
2. Coat a grill tray with cooking spray, and place on food rack. Heat, covered with grill lid, over hot coals (400u0b0 to 500u0b0) 10 minutes. Place fish on hot grill tray.
3. Cook, covered with grill lid, 10 minutes. Turn fish, and spread with cilantro mixture. Cook, covered, 10 minutes or until fish flakes easily when tested with a fork. Serve with Caribbean Salsa.
4. Note: To roast jalapenos, place on a foil-lined baking sheet. Broil 5 inches from heat 5 minutes on each side or until blistered. Place in a heavy-duty plastic bag; let stand 10 minutes. Peel and seed peppers.

fresh cilantro, pepper, lime juice, fresh garlic, fresh ginger, vegetable cooking spray, amberjack

Taken from www.myrecipes.com/recipe/montego-bay-grilled-fish-with-caribbean-salsa (may not work)