From Fins Up! (Jimmy Buffet) Cooking Class with Leigh Ocs
Serve with Watermelon and "Honeydo" Salsa over Rasta Pasta (both recipes listed separately)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 239 | ||
Calories from Fat: 32 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 84mg | 26 % | |
Sodium 394.5mg | 14 % | |
Potassium 746.5mg | 20 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 16.4g | ||
Protein 34.6g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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