Best Caribbean Honey Spiced Amberjack With Mango Salsa Recipes

CARIBBEAN HONEY-SPICED AMBERJACK WITH MANGO SALSA

Caribbean Honey-Spiced Amberjack With Mango Salsa image

Charcoal grilled amberjack with a Caribbean honey-spiced coating served with honey-lime mango salsa adapted from a National Honey Board recipe for Caribbean Honey-Spiced Chicken

Provided by docholliday

Categories < 4 Hours

Time 1h40m

Yield 12 fillets, 10 serving(s)

Number Of Ingredients 15

Ingredients

12 (4 -5 ounce) amberjack fillets
2 1/2 tablespoons vegetable oil
5/8 cup honey
5/8 cup fresh lime juice
4 ripe mangoes, 3 peeled and diced, 1 sliced for decoration
5 teaspoons freshly grated lime peel
3 ripe kiwi fruits, peeled and sliced for decoration
3 small onions, peeled and quartered
5 fresh jalapeno peppers, halved and seeded
5 teaspoons paprika
5 teaspoons olive oil
4 teaspoons garlic salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons fresh ground black pepper
1 1/4 teaspoons ground allspice

Steps:

In a small bowl, combine honey, lime juice and lime peel; whisk until well blended.
Remove 1/2 cup of mixture and place in a food processor container; set aside. Add mango to honey-lime mixture remaining in bowl; toss to coat. Store in refrigerator.
Add onion, jalapeño peppers, paprika, the oil, garlic salt, cinnamon, pepper and allspice to honey-lime mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of Amberjack.
Arrange amberjack on grill with Mesquite Charcoal. Grill until cooked through, basting with blender mixture.
Remove amberjack to serving platter and top with reserved diced mango and decorate with sliced fruit. Serve with plain rice or Calypso Rice (also submitted).

CARIBBEAN MANGO SALSA

Caribbean Mango Salsa image

Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.

Provided by My Food and Family

Categories Regional & Cultural Recipes

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

2 mangos, chopped
1 green onion, finely chopped
1 serrano chile, finely chopped
2 Tbsp. LEA & PERRINS Marinade for Chicken
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1-1/2 tsp. minced fresh ginger
1 tsp. jerk seasoning

Steps:

Combine ingredients.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CALYPSO RICE

Calypso Rice image

Colorful Caribbean vegetable paella side dish adapted from a National Honey Board Recipe Side dish to Caribbean Honey-Spiced Amberjack with Mango Salsa

Provided by docholliday

Categories Rice

Time 1h10m

Yield 14 1 cup servings, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 cups saffron rice mix
4 tablespoons honey
2 garlic cloves, finely chopped
1/2 teaspoon Tabasco sauce
2 teaspoons salt
1 teaspoon dried thyme, crushed
2 (14 1/2 ounce) cans ready-to-serve chicken broth
4 cups mustard greens, finely chopped
2 cups summer squash, chopped
1 cup fresh tomato, chopped f

Steps:

In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
Add honey, garlic, salt and thyme; cook and stir 1 minute.
Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
Remove from heat; let stand 5 minutes. Fluff with fork before serving.

CARIBBEAN FISH WITH MANGO SALSA

Caribbean Fish With Mango Salsa image

Now for something completely different, how about a little Caribbean/Creole feel? This can be done with fish or with scallops and will wake up the little taste buds. Please forgive me, I am not a real recipe follower, and I change it around all the time. Hope this works for you, love to hear about it. I never wrote it as a recipe, sort of a seat of the pants guy. One item to complete it that I may add is Zatarain's Caribbean Rice®, and in this I add 1/2 red bell pepper and 1/4 cup of fresh pineapple.

Provided by Michaelc

Categories World Cuisine Recipes Latin American Caribbean

Time 1h25m

Yield 5

Number Of Ingredients 23

Ingredients

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 ½ teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground fennel seed
⅛ teaspoon cayenne pepper
1 mango - peeled, seeded and diced
1 cup chopped fresh pineapple
½ red bell pepper, chopped
½ cup black beans, rinsed and drained
½ red onion, finely chopped
3 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 egg
⅓ cup milk
1 cup panko bread crumbs
1 tablespoon dried unsweetened coconut, or to taste
1 tablespoon olive oil, or as needed
5 (4 ounce) fillets tilapia

Steps:

Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 36.7 g, Cholesterol 79.9 mg, Fat 7.9 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 2.2 g, Sodium 645.6 mg, Sugar 11.6 g