Back in the spring, I sent this one out in my newsletter as my recipe-ot-the-week. I got so many raves about it that I thought I ought to add it to my blog, especially since it's still grilling season. This is a recipe that is really easy to put together and is extremely healthy to boot. It's great for your summer patio party--unique with a tropical flair!Ingredients:
4 fresh or thawed tilapia fillets (or another white fish)
1/2 cup extra virgin olive oil
1/3 cup white wine
2 tsp. McCormick® Caribbean Jerk Seasoning
1 tbsp. dried parsley flakes
1 (8 oz.) can sliced pineapple, in its own juice
Instructions:
Mix the olive oil, wine and parsley marinate the fish in the mixture for about an hour. Place the fish on hot grill (preferably a charcoal grill--and don't forget to oil the grill, or spray with some PAM®). Sprinkle fish with half of the Caribbean jerk seasoning and half of the pineapple juice from the canned pineapple. With a basting brush, brush some of the oil marinade on the pieces offish. Place the pineapple slices on grill as well. Turn fish over, sprinkle with rest of seasonings and add pineapple juice and oil marinade as on first side. Flip the pineapple slices as well--serve the fish with pineapple slices. This dish tastes great topped with Griff's Caribbean Mango Salsa (see below).
Griff's Caribbean Mango Salsa
Ingredients:
2/3 cup chopped mango
2 tbsp. fresh squeezed lime juice
2 tbsp. fresh squeezed orange juice
4 rounded tsp. jalapeno peppers (with most of the seeds and membrane removed), very finely chopped
4 rounded tsp. finely chopped red onions
2 rounded tsp. finely chopped red bell peppers (with most of seeds and membrane removed)
2 rounded tsp. finely chopped green bell peppers (with most of seeds and membrane removed)
1 tsp. dried parsley flakes
1/2 tsp. Lawry's® seasoned pepper (or black pepper)
Instructions:
Mix all ingredients well and refrigerate for an hour or more before serving.
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Click Here for Caribbean Recipes!
Click Here for Jamaican Recipes!
