Jamaican Jerk Catfish with Grilled Pineapple - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
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.
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