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.
Recipe by Cooking Light January 2010
Gallery
Romulo Yanes; Styling: Deborah Williams