Jerk Fish with Pineapple Salsa
Ingredients
- Nonstick cooking spray
- 1 lime, cut in half
- 4 catfish or tilapia fillets (about 1 3/4 lb.)
- 1/4 tsp. plus a pinch of salt
- 1 to 2 Tbs. Jamaican style jerk sauce or 1 to 2 tsp. Cajun seasoning mix, as desired
- 8 oz. can crushed pineapple, drained
- 2 Tbs. Sliced green onion
- 1 tsp. grated, peeled ginger, or pinch of ground ginger
Directions
Preheat oven to 350 degrees. Lightly coat bottom of 9x13 inch baking dish with nonstick cooking spray. Squeeze enough juice from lime to measure 1 Tbs.; set aside. Arrange fish fillets in baking dish in a single layer. Squeeze remaining juice from lime over fish and sprinkle with 1/4 tsp. of salt. Sprinkle sauce evenly over fish. Bake 15-20 minutes, or until fish flakes easily when touched with fork. Meanwhile, in small bowl, to make salsa, combine pineapple, the reserved 1 Tbs. Lime juice, green onion, ginger and pinch of salt. Serve fish fillets topped with pineapple salsa.
Yield: 4 servings
Angelique-the recipe girl
