Jamaican Jerk Mackerel
This spicy Jamaican paste is great for a fish like Mackerel, which can stand up to the heat and flavor. This recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too. We served it with fried plantains & Major Grey’s chutney
Serves 4
- 1 1/2 – 2 lbs. mackerel fillet. Substitute spanish mackerel, red snapper, mahi mahi or grouper
- 1/4 c ground allspice
- 1/4 c packed brown sugar or molasses
- 3-4 garlic cloves
- 3 scotch bonnet peppers or jalapenos
- 2 t dried thyme (or 2 T fresh)
- 1 bunch green onions (scallions)
- 1/2 t cinnamon
- 1/4 t nutmeg
- salt & pepper to taste
- 1 T soy sauce
- 2 T fresh orange juice
- 1 inch chunk fresh ginger
- 2 T chopped onion
- 1/4 c olive oil
For the jerk paste put everything but olive oil into a food processor and pulse, then drizzle in olive oil.
Rub mackerel fillets with jerk seasoning and refrigerate for 15 minutes to a half hour. You can grill, pan sear or bake them at 400° for about 5 minutes then broil for about 2 until the center is opaque.
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