Jamaican Jerk Catfish with Grilled Pineapple
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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