jamaican jerk mackerel
this spicy jamaican paste is great for a fish like mackerel, which can stand up to the heat and flavor. this recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too. we served it with fried plantains & major grey’s chutney
serves 4
- 1 1/2 – 2 lbs. mackerel fillet. substitute spanish mackerel, red snapper, mahi mahi or grouper
- 1/4 c ground allspice
- 1/4 c packed brown sugar or molasses
- 3-4 garlic cloves
- 3 scotch bonnet peppers or jalapenos
- 2 t dried thyme (or 2 t fresh)
- 1 bunch green onions (scallions)
- 1/2 t cinnamon
- 1/4 t nutmeg
- salt & pepper to taste
- 1 t soy sauce
- 2 t fresh orange juice
- 1 inch chunk fresh ginger
- 2 t chopped onion
- 1/4 c olive oil
for the jerk paste put everything but olive oil into a food processor and pulse, then drizzle in olive oil.
rub mackerel fillets with jerk seasoning and refrigerate for 15 minutes to a half hour. you can grill, pan sear or bake them at 400° for about 5 minutes then broil for about 2 until the center is opaque.
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