Amberjack with Mango-Banana Salsa


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