Caribbean Jerk Grouper Recipes
CARIBBEAN JERK SLIDERS
Steps:
- Preheat a grill pan over medium-high heat. In a large bowl, combine the beef, allspice, cayenne, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper and gently mix just until combined.
- Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
- Grill the sliders until the internal temperature reads 150˚, 2 to 3 minutes per side. Place a slice of cheese on each patty once you flip them. The cheese will melt over the sides of the patties. Remove the patties to a plate and cover loosely with foil to rest.
- While the patties rest, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes.
- Assemble the sliders by putting a tablespoon-size dollop of the ketchup on the top and bottom buns, topping the bottom bun with the patty and finishing with an onion ring on top of each. Serve with the remaining onion rings and ketchup on the side.
CARIBBEAN JERK GROUPER
This recipe is from the Sea Shack Restaurant in Hilton Head, SC. It's easy to make, and the grouper tastes wonderful! Actual cooking time is just 5 minutes or so, depending on the thickness of your fish. If you can't find grouper, try for snapper, amberjack, or mahi mahi. **Prep time does not include marinating time.**
Provided by breezermom
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
- Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
- Serve immediately, while nice and hot!
Nutrition Facts : Calories 976.8, Fat 56.5, SaturatedFat 8, Cholesterol 83.9, Sodium 6170.2, Carbohydrate 63.9, Fiber 1, Sugar 57.8, Protein 55.7
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