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.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (13%)|
|Amt Per Serving||% DV|
|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 %|
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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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