Skill Level: Medium
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Inactive Time: 1 Hour
1 1/2 cups Dole Pineapple Orange Banana 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 olive oil, 1 1/2 teaspoons crushed red pepper, 4 (6-ounce) redfish fillets (about 1/2 inch thick), 1/4 teaspoon salt, Canola Oil, Mango-Banana Salsa
Combine first seven ingredients in medium bowl, stirring until sugar dissolves. Pour half of juice mixture into large Ziploc. Add fish, seal bag, and marinate in refrigerator for one hour, flipping bag once.
Place remaining juice mixture in small saucepan and bring to a boil. Reduce heat to medium, and cook 20 minutes or until mixture is reduced to 1/4 cup. Set aside.
Preheat pan. Remove fish from marinade and sprinkle fillets with salt. Place fillets in pan coated with canola oil and cook five minutes on each side or until fish flakes easily when tested with a fork. Drizzle marinade reduction over fish. Top with mango banana salsa and serve.
Mango Banana Salsa
1 cup chopped mango
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced jalapeño pepper
1 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
1 cup diced banana (about 1 medium)
Combine first eight ingredients in a medium bowl.
Let stand 30 minutes.
Stir in banana slices just before serving.