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 garlic
• 1 tablespoon minced fresh ginger
• 4 amberjack fillets (1 1/2 lb.) or 4 grouper fillets (1 1/2 lb.)
• 1 large rip banana, chopped
• 12 cup finely chopped red bell pepper
• 12 cup finely chopped green bell pepper
• 12 cup chopped fresh cilantro
• 3 green onions, finely chopped
• 1 roasted jalapeno pepper, chopped
• 1 tablespoon minced fresh ginger
• 2 tablespoons brown sugar
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• salt
• pepper

1. *To roast jalapenos, place on a foil-lined baking sheet.
2. Broil 5 1/2 inches from heat (with electric oven door partially opened) about 5 minutes on each side or until blistered.
3. Place in a heavy-duty, zip-lock plastic bag; seal and let stand 10 minutes to loosen skins.
4. Peel peppers; remove and discard seeds.
5. Make salsa: combine all salsa ingredients, tossing to coat; cover and chill 2 hours.
6. Make the fish: combine the first 5 ingredients; set aside.
7. Coat a grill tray with cooking spray; place on food rack.
8. Heat, covered with grill lid, over hot coals (400 to 500) 10 minutes.
9. Place fish on hot grill tray; cook, covered with grill lid, 10 minutes.
10. Turn fish, and spread with cilantro mixture.
11. Cook, covered, 10 minutes or until fish flakes easily; serve with Caribbean Salsa.

fresh cilantro, jalapeno pepper, lime juice, garlic, fresh ginger, amberjack, banana, red bell pepper, green bell pepper, fresh cilantro, green onions, jalapeno pepper, fresh ginger, brown sugar, lime juice, olive oil, salt, pepper

Taken from www.food.com/recipe/montego-bay-grilled-fish-with-caribbean-salsa-229243 (may not work)