Lunch: Jamaican Jerk Catfish with Grilled Pineapple

Other fish fillets like sole, flounder, snapper, and bluefish work well with these zesty flavors, too. A very versatile seasoning, jerk also does wonders for grilled chicken and pork. Add another jalapeño or some crushed red peppers if you'd like a spicie

This recipe includes superfoods such as:

Health benefits of Jamaican Jerk Catfish with Grilled Pineapple

Ingredients

2 green onions
1 jalapeño chile
2 tbsp. white wine vinegar
2 tbsp. Worcestershire sauce
1 tbsp. minced peeled fresh ginger
1 tbsp. vegetable oil
1 1/4 tsp. dried thyme
1 tsp. ground allspice
1/4 tsp. salt
4 catfish fillets
1 small pineapple
2 tbsp. brown sugar

Instructions

In medium bowl, mix green onions, jalapeño, vinegar, Worcestershire, ginger, vegetable oil, thyme, allspice, and salt until combined. Add catfish fillets to bowl, turn to coat; let stand 5 minutes.
Meanwhile, rub pineapple wedges or slices with brown sugar.
Place pineapple and catfish fillets on grill. Spoon half of jerk mixture remaining in bowl on catfish. Cook pineapple and catfish 5 minutes. Turn over pineapple and catfish. Spoon remaining jerk mixture on fish and cook 5 to 7 minutes longer, until fish flakes easily when tested with a fork, and pineapple is golden brown.

Share Jamaican Jerk Catfish with Grilled Pineapple