Red Snapper Creole with Grilled Mangos and Bananas

From: Executive chef Justin Rambo-Garwood
Philadelphia Fish & Co.
Philadelphia.
Yield: 2 servings.

2 red snapper fillets, 6 to 8 oz. each
½ cup fresh orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup dark rum (optional)
2 medium garlic cloves, minced
2 Tbsp. brown sugar
1 red bell pepper, julienne cut
1 green bell pepper, julienne cut
¼ cup vegetable oil
1 medium onion, sliced
½ jalapeño pepper, julienne cut (

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TAGS: Recipes