Jamaican Jerk Mackerel

Friday, January 21st, 2011 | posted by wendy

This spicy Jamaican paste is great for a fish like Mackerel, which can stand up to the heat and flavor. This recipe makes a lot, so you can keep the extra jerk in the fridge to use with chicken or pork too.

• 1/4 c ground allspice
• 1/4 c packed brown sugar or molasses
• 3-4 garlic cloves
• 3 scotch bonnet peppers or jalapenos
• 2 t dried thyme (or 2 T fresh)
• 1 bunch green onions (scallions)
• 1/2 t cinnamon
• 1/4 t nutmeg
• salt & pepper to taste
• 1 T soy sauce
• 2 T fresh orange juice
• 1 inch chunk fresh ginger
• 2 T chopped onion
• 1/4 c olive oil

Put everything but olive oil into a food processor and pulse, then drizzle in olive oil.

Rub mackerel fillets with jerk seasoning and refrigerate for 15 minutes to a half hour. You can grill, pan sear or bake them at 400° for about 5 minutes then broil for about 2 until the center is opaque.

One Response to “Jamaican Jerk Mackerel”

1. Jaimaican Jerk Mackerel | Monahan's Seafood Market | Fresh Whole … » Your Recipe Database says:

   January 21, 2011 at 10:42 am

   [...] Jaimaican Jerk Mackerel | Monahan's Seafood Market | Fresh Whole … Related Posts:Cod en Papillote | Monahan's Seafood Market | Fresh Whole Fish … If you [...]