Jamaican Jerk Trout

Author: Canadian Living

Rich, fatty fish, such as rainbow trout and salmon, stand up well to the earthy, complex flavours of jerk seasoning. Since this dish takes only a few minutes to make, it's great for last-minute entertaining.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2012

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 1 green onion minced
  • 1 jalapeño pepper seeded and minced
  • 1 clove garlic grated or pressed
  • 1 teaspoon dried thyme
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/4 teaspoon granulated sugar
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 4 skin-on trout fillets (about 6 oz/170 g each)

Method

In bowl, stir together oil, lime juice, green onion, jalapeño pepper, garlic, thyme, allspice, salt, ginger, pepper, sugar, cinnamon and nutmeg. Brush over flesh side of fish.

Arrange fish, skin side down, on foil-lined baking sheet. Broil, 6 inches (15 cm) from heat, until fish flakes easily when tested with fork, 6 to 10 minutes.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 338 mg
  • Sugars 1 g
  • Protein 29 g
  • Calories 237.0
  • Total fat 12 g
  • Potassium 555 mg
  • Cholesterol 80 mg
  • Saturated fat 3 g
  • Total carbohydrate 2 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Jamaican Jerk Trout

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