Rating: 4.5 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.

David Bonom
Recipe by Cooking Light March 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet and about 1/2 cup slaw)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium bowl; toss well to coat.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with jerk seasoning. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from heat; serve fish with slaw.

Nutrition Facts

256 calories; fat 12.6g; saturated fat 3.1g; mono fat 6.5g; poly fat 2.8g; protein 26.6g; carbohydrates 6.2g; fiber 1.5g; cholesterol 76mg; iron 0.3mg; sodium 426mg; calcium 24mg.
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