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 (or more, to taste)
3 Tbsp. cider vinegar
¼ cup fresh cilantro, chopped
to taste, salt and pepper
1 large mango
2 ripe bananas
juice of 1 lime
2 Tbsp. unsalted butter, melted

In medium bowl, combine citrus juices, vinegar and cilantro; set aside. In large skillet, heat 2 Tbsp. vegetable oil over medium-high heat. Add garlic, onions and all peppers; saute until soft. Add dark rum and allow alcohol to burn off; reduce to simmer. Add citrus mixture and simmer until reduced by one-half. Add brown sugar; simmer until dissolved and fully incorporated; season with salt and pepper to taste, and set aside. Keep warm.

Preheat grill to medium-hot temperature. Peel and pit mangos; slice lengthwise into 1” wide strips. Peel bananas and slice lengthwise, then cut in half. Brush fruit pieces with juice of a lime, then with melted butter; place on aluminum foil. Place foil on grill and cook until fish is soft; set aside; keep warm. Brush snapper with oil on both sides; season with salt and pepper. Place onto grill for 4-5 minutes on one side, then turn and cook until done, approximately 3 mintues. Place each snapper fillet onto serving plate. Cover with warm Creole sauce and top with fruit slices. Garnish with spring of fresh cilantro and serve immediately.