Grilled Jamaican Jerk Tilapia

In the mood for a Caribbean meal? Try grilling this tilapia dish. The poblano pepper is mild so if you want to really kick up the heat, try adding a little serrano or habanero pepper.

Prep Time: 12?minutes

Cook Time: 20?minutes

Total Time: 32?minutes

Yield: Serves 4


  • 4 tilapia fillets, about 6 ounces
  • 1 cup white onion, chopped
  • 1 cup red or orange bell pepper, julienned
  • 2 poblano peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 3 tablespoons fresh cilantro, chopped
  • 3 tablespoons Jerk Seasoning
  • 2 tablespoons fresh lemon juice
  • salt and black pepper
  • 4 large pieces of aluminum foil


Preheat grill medium high heat. Place one piece of tilapia in each piece of foil. Combine, garlic, olive oil, cilantro, lemon juice, and jerk seasoning in a small bowl. Brush well with mixture on both sides of fish. Place equal portions of onion, bell pepper, and poblano on each piece of fish. Season lightly with salt and black pepper. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When Fish no longer appears opaque and vegetables become tender, remove from heat. Allow packets to stand for 5 minutes before opening.

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