Jamaican Jerked Grouper with Mango Strawberry Salsa

Jamaican Jerk seasonings come in both dry and wet jarred variety’s. They are now also available in hot, medium and mild. Unless you like to experience a really hot burn from scotch bonnet peppers, choose the mild; especially for delicate fish. It allows you to taste some heat but not loose the fish. A fruity salsa compliments the combination very well.

Ingredients

Salsa

  • 2 Ripe mangoes deseeded and chopped
  • 1 cup washed sliced strawberries
  • ¼ cup finely chopped vidalia onion
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. chopped fresh mint
  • ½ Tsp. brown sugar
  • Salt & pepper to taste

Fish

  • 4 Skinless grouper fillets
  • 4 Tbsp. prepared Mild Jamaican Jerk seasoning (such as Walkerswood available in 10oz jar)

Directions

Salsa

  1. Combine all ingredients and gently mix.
  2. Refrigerate until ready to use.
  3. Bring to room temperature before serving.

Fish

  1. Spread a tbsp of jerk over each fish filet and refrigerate for at least 30 minutes.
  2. Bring to room temperature and cook the fish either in a heavy oiled pan (I like to use cast iron) or over a hot grill until just done, the jerk season will darken but be careful not to burn it.
  3. Serve it with the fruity cool salsa, they make a great combination
Maggie Rosaine
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the ...