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!
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
Jamaican Curry Powder:.
Toast the
13x9x2-inch metal pan with nonstick spray.
Combine sugar
5 servings.
Serve cold with milk or vanilla ice cream
ombine the water with 1/2 teaspoon of the Jamaican spices (or
Season both sides of fish with salt and pepper; add fish
Mix together olive oil, apple cider vinegar, honey, Jamaican seasoning, and lime juice in a large glass bowl. Add meat and stir to coat. Let marinate for an hour or two.
In another bowl, mix pineapple and mango with the rum. Let sit for an hour or two, stirring occasionally.
Heat grill to medium low.
Thread meats onto skewers, alternating with fruit and vegetables.
Grill on medium low for about 20 minutes or until meats are cooked through.
Serve with long grain/wild rice mixture and wedges of lime to squeeze over kabobs.
Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
Add shrimp and stir for 5 minutes.
Sprinkle allspice into the mixture.
Add vinegar and cook for an additional 5 minutes.
Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
hicken becomes browned, occasionally baste with reserved marinade, and cook chicken
Simply peel, de-vein and butterfly shrimp, leaving on tails.
Slice peppers and onion into 1 1/2-inch squares.
Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
icrowave-safe shallow dish. Cover with vented plastic wrap. Microwave on
Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet. Coat fries with Natural Grapeseed Oil. Sprinkle Jamaican Jerk Seasoning on fries.
Bake for 25 minutes or until fries begin to turn brown.
inutes.
Lightly coat patties with cooking spray; place on a
Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Refrigerate.
Makes 1 1/2 cups marinade, enough to marinate about 12 servings.
utter or spray tube pan with nonstick spray.
Using a
ings to the marinade, cover with plastic wrap and place in
nd turn to coat. Cover with plastic wrap and refrigerate for
Mix the meat with all the above ingredients except the thyme in a.
large pot to coat. Ensure the meat is thoroughly mixed and covered.
Place the mixture in the crock pot, add the snipped thyme.
Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.
Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
Add the jamaican jerk seasoning and the shrimp.
Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.