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Raciónes: 4

Ingredientes

Cost per serving $0.33 view details

Direcciones

  1. Seafood Alternatives: swordfish, halibut, mahi-mahi
  2. For the jerk seasoning, in a small bowl combine the allspice, mustard, paprika, granulated onion, lemon pepper, dry red pepper flakes, grnd pepper, cayenne, granulated garlic, cinnamon, salt and thyme.
  3. Rinse the tuna with cool water and pat dry with paper towels. Rub each side of the tuna pcs with a little of the extra virgin olive oil. Sprinkle one side of each portion with 1 1/2 tsp. jerk mix; pat the seasoning onto the fish, turn and repeat with the second side. Let stand for 1 hour, till the seasoning is moistened, turning once. Store extra jerk blend in a sealed jar for up to 6 months.
  4. Grill the tuna over moderately-warm fire for 4 to 5 min, turning once. Don't overcook, since the seafood will continue to cook once taken from the fire.
  5. Serve with grilled plantains and a salad of chayote, orange and sweet onion, if desired.
  6. This recipe yields 4 servings.
  7. Comments: Capture the beat of the festive Island lifestyle with lusty Jamaican jerk, a favorite cooking method which seasons pork, chicken, seafood or possibly beef with the customary highly spiced seasoning blend before grilling over a warm fire.
  8. Spicy, sweet, seductive and warm, this jerk is a dry blend which keeps well. Jerk blends can also include fresh ingredients; if substituting fresh garlic, onion or possibly herbs for dry, finely mince them before adding.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 17g
Recipe makes 4 servings
Calories 47  
Calories from Fat 35 74%
Total Fat 4.04g 5%
Saturated Fat 0.55g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 377mg 16%
Potassium 87mg 2%
Total Carbs 3.11g 1%
Dietary Fiber 1.6g 5%
Sugars 0.5g 0%
Protein 0.88g 1%
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