This was delicious, and super spicy (this is not for those who do not like heat). I left the seeds and membrane in the serrano chile (couldn't find scotch bonnet). I ended up using snapper instead of mackerel because my DH hates fish so I have to "hide" it anytime I feed it to him. The Jamaican Jerk paste is awesome, I'm seeing it on grilled chicken next. Kept the side simple, served it with corn on the cob rolled in a little bit of fat free sour cream and sprinkled with some Jamaican Jerk Seasoning. I'll definitely make this again
Jerk Mackerel with Papaya Salad
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.
More From Cooking Light
- 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
- 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
- 1/4 cup Jamaican Jerk Paste
- 4 (6-ounce) mackerel fillets
- Cooking spray
- 1. Preheat broiler.
- 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. 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.
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