Ingredients

Caribbean Fruit Salsa

• 1 Mango
• 1 Papaya
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 cup Pineapple diced
• 1 Red Onion diced
• 3 tbsp Cilantro chopped
• 2 tbsp Lime Juice freshly squeezed
• 1 tbsp Olive Oil

Grilled Bronzini

• Portico Simply Bronzini

Caribbean Jerk Seasoning

• 3 tbsp Paprika sweet
• 3 tbsp Garlic Powder
• 1 tbsp Allspice
• 2 tbsp Onion Powder
• 1 tbsp Brown Sugar
• 1 tsp Cinnamon
• 1 tbsp Sea Salt
• 1 tbsp Dried Onion Flakes
• 1 tsp Ground Ginger
• 1 tbsp Pepper

Directions

Caribbean Fruit Salsa

1. Make the Caribbean Salsa by cutting up all of the fruit and vegetables and put in a bowl. Mix in the lime juice and olive oil to mix together.

Caribbean Jerk Rub

1. Mix up the rub together in a bowl. Stir and store in a sealed container.

Bronzini

1. Set grill up for direct heat 375-400 degrees.
2. While the grill is heating up, rub both sides of the Bronzini with the jerk seasoning. Place the fish on the grill and cook for 2-3 minutes each side. This goes so fast because the fish is thin. You know it is fully cooked when it turns opaque.
3. Remove from grill and top with Caribbean Salsa.