Amberjack With Mango-Banana Salsa

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

1. 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.
2. 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.
3. Prepare grill.
4. 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.
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pineappleorange juice, brown sugar, dark rum, soy sauce, lime juice, canola oil, red pepper, amberjack, salt, cooking spray, mango

Taken from www.myrecipes.com/recipe/amberjack-with-mango-banana-salsa (may not work)