Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Ann Taylor Pittman
Recipe by Cooking Light January 2010

Gallery

Credit: Romulo Yanes; Styling: Deborah Williams

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 3/4 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

439 calories; fat 26.3g; saturated fat 6.2g; mono fat 10.3g; poly fat 6.4g; protein 36g; carbohydrates 13.6g; fiber 3.4g; cholesterol 110mg; iron 3mg; sodium 600mg; calcium 52mg.
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