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

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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. 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.
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