Jerk Tilapia with Lime & Garlic Butter
Prep Time: 45 minutes to 2 hours and 15 minutes, depending on how long you choose to marinate the fish. (About 20 minutes hands-on time).
Meal Notes: Although Jamaican jerk seasoning can be either wet or dry, I prefer this marinade version for the biggest flavor punch. I like to balance the heat in this dish by serving it with baked sweet potatoes and/or, as pictured here, broiled pineapple.
Source: Eat Caribbean by Virginia Burke
1-3 scotch bonnet peppers (or use habanero chiles as a substitute!)
1 tsp ground allspice
1/2 Tablespoon dried thyme
2 teaspoons ground cinnamon
1 teaspoon dried nutmeg
1 teaspoon brown sugar
1 teaspoon ground black pepper
1/4 cup white vinegar
1 Tablespoon oil
Garlic Jerk Butter
2 oz butter, softened
1 garlic clove
1/2 teaspoon jerk seasoning
1 Tablespoon lime juice
1/2 Tablespoon parsley
1 teaspoon lime zest
4 tilapia fillets
2 Tablespoon lime juice
2 teaspoons jerk seasoning
Make jerk seasoning: Combine all jerk ingredients in a blender to create a thick paste. Set aside in a small bowl.
Make jerk butter: Combine all butter ingredients in a second small bowl and mash together with a fork. Chill until ready to use.
Marinate fish: Wash tilapia fillets with lime juice and rub in the jerk seasoning. Wrap fillets in cling wrap and refrigerate for 30 minutes minutes and 2 hours maximum.
Cook fish: Set oven to broil. Line a baking sheet with aluminum foil for easy clean-up and place a metal rack over the sheet. Spray the rack with cooking oil and then place fish on the rack. Boil fish for approximately 3 minutes per side, until fully cooked.
Finish: Serve fish topped with garlic jerk butter