Jerk Fish with Pineapple Salsa


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This Jamaican-inspired dish is perfect for bring the island to your dinner table.

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  • 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

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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

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