Jamaican jerk tilapia

4 servings

Ingredients

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Directions

Source: The National Culinary Review, Feb'94 This recipe can also be prepared on an outdoor grill. You can substitute a commercial Jamaican seasoning mixture for the Jamaican jerk rub, if desired. Red beans and rice are a typical Jamaican side dish that would go well with the tilapia fillets. 4 tilapia fillets (about 1½ pounds total) 2 plantains or large under-ripe bananas 1 tablespoon butter or margarine Jamaican jerk rub 1 jalapeno pepper, cored, seeded and finely chopped 2 cloves garlic, pressed or minced 1 tablespoon grated fresh ginger 2 tablespoons allspice, freshly ground, if possible ½ teaspoon nutmeg ½ teaspoon cinnamon 1 teaspoon freshly ground black pepper ½ teaspoon salt 2 tablespoons vegetable oil Method: Make jerk rub by combining jalapeno pepper, garlic, ginger, allspice, nutmeg, cinnamon, pepper and salt. Add oil, stirring to make a coarse paste. Rub jerk mixture on both sides of tilapia fillets.

Cover and refrigerate for about 15 minutes.

Broil fillets on oiled rack 2 to 3 inches from heat for 3 to 5 minutes. Turn carefully and broil for another 3 to 5 minutes. While fillets are cooking, peel plantains and slice on the diagonal into ½-inch slices. Saute in butter over medium-high heat until browned, 1 to 2 minutes. Turn and brown other side. Arrange fillets on 4 warmed dinner plates with sauteed plantain slices alongside. Serve with red beans and rice, if desired.

Submitted By SHERREE JOHANSSON On 10-14-94

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