cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
se as a baste during cooking; reserve.
Separate leg quarters
br>Sprinkle meat strips with Jamaican jerk seasoning; toss to coat
8 to 24 hours before cooking. The longer the marinating time
br>Lightly coat patties with cooking spray; place on a grill
In a large nonstick skillet, preheat oil over medium heat.
Coat fish evenly with Jamaican Rub.
Dredge fillets in the flour.
Place fish in skillet, cooking 5 minutes on each side, to get a nice crust on the fish.
For the sauce, combine mango preserves and mayo in a mixing bowl.
Zest 3 of the 4 limes into the mixture.
Juice all the limes and combine into the mixture. Stirring well.
Chop basil into thin strips. Combine to mixture.
Spoon over hot fish and enjoy!
Jamaican Curry Powder:.
Toast the
o cook.
Proceed with cooking method you desire.
Roast
rom direct heat and finish cooking with indirect heat; Grill until
repare a large skillet with cooking spray and place over medium
side.
Saute garlic use cooking oil to taste. stir in
/2 teaspoon of the Jamaican spices (or use my recipe
vanilla and nutmeg and continue cooking, stirring occasionally for another 10
lock to measure two minutes cooking time at maximum pressure.
Use 1 1/4 tsp Jamaican Jerk Seasoning if you want
ieces. Lightly coat kebabs with cooking spray. Place on grill rack
ugar or sugar substitute while cooking, mix well ( If you are
trim fat from pork.
Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
Add pork; seal bag, and marinate in refrigerator for 30 minutes.
Remove pork from bag, reserving marinade.
Coat grill rack with cooking spray; place on grill over medium coals.
Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
Cut into 1/4 inch thick slices.
Serve with chutney.
om/ For more indonesian cuisine recipes.
Trim fat from pork.
Combine lime juice and next 5 ingredients in a large zip-top heavy-duty plastic bag.
Add pork; seal bag and marinate in refrigerator 30 minutes.
Remove pork from bag reserving marinade.
Coat grill rack with cooking spray; place over medium coals.
Place pork on rack; cover and cook 27 minutes or until meat thermometer registers 160\u00b0, turning and basting pork occasionally.
Cut into 1/4 inch thick slices.
Serve with chutney.