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
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
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
Ingredients
- 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
Preparation
- 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.
Jerk Mackerel with Papaya Salad Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: Caribbean
- MAIN INGREDIENT: Fish
- COOKING METHOD: Broil
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Mackerel with Herb Salad
Cooking Light -
Chile-Crusted Scallops with Mango-Papaya Salsa
Oxmoor House
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