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Montego Bay Grilled Fish With Caribbean Salsa

Montego Bay Grilled Fish With Caribbean Salsa reads sourness 5.8, citrus 5.7 and sweetness 5.3 on Palate's 0–10 flavor X-ray — a Caribbean main, about 4 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.6 / 10
• Sweet & Fruity — 6.6 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 3.1 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Sourness 5.8 · Citrus 5.7 · Sweetness 5.3 · Fruity 4.6 · Herbaceous 4.2 · Allium 3.9 · Umami 3.2 · Richness 2.9 · Salinity 2.5 · Warm Spice 2.2 · Heat 2.2 · Floral 1.7 · Marine & Briny 1.6 · Bitterness 1.3 · Earthy 0.9 · Nutty 0.7

What's in it (18)

• 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

Time & effort: about 4 hr 15 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 50.6 kcal, 6.6 g protein, 0.6 g fat, 4.5 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

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.

Dishes with a similar flavor shape

• Roasted Vegetable and Halloumi Sheet Pan — Greek
• Warak Dawali (Stuffed Vine Leaves) — Lebanese
• Cig Kofte (Spiced Bulgur Rolls) — Turkish
• Dolmades — Greek
• Blackened Mahi Mahi with Mango Salsa — American

Keep reading: what sourness, citrus, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.