"jamaica Mistaka" Jerk Glazed Tilapia
From Fins Up! (Jimmy Buffet) Cooking Class with Leigh Ocs
Serve with Watermelon and "Honeydo" Salsa over Rasta Pasta (both recipes listed separately)
Yield: 4 Servings Ready in 45 minutes
24 people trying soon
|4 Tilapia fillets; about 1 1/2 pounds|
|Jerk Spice Mix|
|1 smallHabanero pepper|
|1 1/2 teaspoonCinnamon|
|1 1/2 teaspoonNutmeg|
|1 teaspoonKosher Salt|
|2 tablespoonLime Juice|
|1 Green onion|
|1 Orange; zested|
|1/2 Orange; juiced|
|1/4 cupMango chutney|
|1/4 cupLight corn syrup|
|2 tablespoonCider Vinegar|
|2 tablespoonJerk Spice Mix; (see above)|
|3 dashesHot pepper sauce|
"jamaica Mistaka" Jerk Glazed Tilapia Preparation
For Jerk Spice Mix:
Combine all ingredients in a food processor or blender and process until well mixed and a paste forms. The mixture will keep in the fridge ro about 10 days. Makes 1/2 cup.
For the Jerk Glaze:
Combine the chutney, corn syrup and vinegar in a food processor or blender and puree until smooth.
Combine the chutney mixture and remaining ingredients in a nonreactive bowl and mix well.
Preheat the ove to 400F. Grease a baking sheet.
Arrange tilapia in a single layer on prepared sheet. Brush generously with the Jerk Glaze and bake 10-12 minutes, until the fish flakes easily when pressed. Garnish each piece of fish watermelon and honeydo salsa and serve with Rasta Pasta.
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