June's Jamaican Spice Box
Ready In: 40 mins
Serves: 8
Yields: 8 10
Ingredients
- 1 lb white fish fillet
- 4 spring onions, chopped
- 1 inch ginger, grated
- 4 garlic cloves, crushed
- 2 tablespoons fresh thyme
- 2 tablespoons canola oil
- 2 limes, juice and zest
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon dark rum (optional)
- 4 corn on the cob, fresh
- 2 mangos 1 handful fresh coriander
- 1 teaspoon kosher salt
- 2 limes, zest and juice
- 2 teaspoons olive oil
- 1⁄2 cup all-purpose flour
- 1 tablespoon honey
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon vanilla extract
Directions
- JAMAICAN JERK.
- Perfect for summer grilling season, jerk refers to the preparation of meat or seafood with a wet or dry rub. This rub has African origins, while thyme, nutmeg and spicy chiles found in the Caribbean were included over time. Use this blend to create a jerk paste for marinating chops, ribs, chicken, shrimp or kebabs.
- MANGO SALSA SPICES.
- Use these spices to create a spicy Jamaican style mango salsa that is a beautiful blend of sweet and spicy and pairs perfectly with a jerk dish of fish, shrimp or chicken. This spice blend can be used on other tropical fruits or light, citrusy salad.
- JAMAICAN SWEET SPICES.
- This blend of spices is created specifically for creating a sweet, light dessert. Banana fritters, a Jamaican specialty, are jazzed up with cinnamon, nutmeg and chile peppers plus a mixture of toasted black and white sesame seeds for a hint of nuttiness.
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