Jerk Mackerel with Papaya Salad

Photo: Romulo Yanes; Styling: Deborah Williams

Mackerel's assertive flavor stands up to the bold taste of jerk seasonings. Plus it's a great sustainable seafood choice. Save remaining Jamaican Jerk Paste to toss with vegetables or hot cooked rice, or stretch it with a little olive oil and use the mixture to marinate chicken.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup salad)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 439
  • Fat: 26.3g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 10.3g
  • Polyunsaturated fat: 6.4g
  • Protein: 36g
  • Carbohydrate: 13.6g
  • Fiber: 3.4g
  • Cholesterol: 110mg
  • Iron: 3mg
  • Sodium: 600mg
  • Calcium: 52mg


  • Salad:
  • 1 cup (2-inch) julienne-cut peeled papaya
  • 1 cup (2-inch) julienne-cut peeled jicama
  • 1 cup (2-inch) julienne-cut red bell pepper
  • 1 tablespoon small cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • Fish:
  • 1/4 cup Jamaican Jerk Paste
  • 4 (6-ounce) mackerel fillets
  • Cooking spray


  1. 1. Preheat broiler.
  2. 2. To prepare salad, combine papaya, jicama, bell pepper, and cilantro leaves; toss. Sprinkle mixture with 2 tablespoons lime juice and 1/8 teaspoon salt; toss gently to coat.
  3. 3. To prepare fish, rub 1 tablespoon Jamaican Jerk Paste over each fillet. Place fillets on a broiler pan coated with cooking spray. Broil 10 minutes or until desired degree of doneness. Serve with salad.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Jerk Mackerel with Papaya Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy