Lynn Dugan - MyPlate2Yours
This week's food destination is the Caribbean! We are celebrating a world of flavors with authentic jerk. I have a recipe for Jerk below or you can purchase an already made variety. Either way, you are sure to enjoy Jerk Tilapia with Pineapple Coconut Salsa. It is a brilliant blend of spice and heat balanced with a cool and sweet salsa. Truly a tastebud sensation!! Enjoy!
Jerk Tilapia with Pineapple-Coconut Salsa (serves 4)
4 tilapia filets (4-6 ounces each)
4 tablespoons jerk seasoning* (store bought or recipe below)
1 pineapple, cored, peeled, diced (2-3 cups)
1/4 cup shaved coconut
1 jalapeño, seeded and minced
2 tablespoons fresh mint, thinly sliced
1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon honey
Prepare salsa: toss pineapple, coconut, jalapeño and mint in a bowl. Separately, whisk together lime juice, oil and honey. Taste to season. Pour dressing over salsa and mix. Chill until ready to serve.
Dry tilapia with paper towel. Rub jerk seasoning on each side of fillets, about ½ tablespoon per side.
Heat large skillet on medium high heat with 1 tablespoon olive oil. Place filets in pan and cook undisturbed for 4 minutes. Flip over and cook another 4 minutes until fish is cooked through and flaky in middle.
Serve immediately with pineapple salsa. Enjoy!
*Jerk Seasoning
1 tablespoon allspice
2 teaspoons each: nutmeg, cinnamon, ginger, garlic powder, black pepper
1 tablespoon each: salt and sugar
Mix together in a small bowl. Store leftovers in tightly sealed jar.
These recipes were adapted from www.theblackpeppercorn.com