Honoring black history month with food is a breeze with this great combination of Caribbean and Southern flavors. This yummy catfish fillet is marinated in a spicy wet marinade and baked. Its incredibly flavorful and reflective of Jamaican cooking as a whole. The spices used in Jamaican jerk were meant to preserve meats when there was no means of refrigeration back in the days of slavery. Runaway slaves called Maroons would hide away in the thick of the forest and hunt wild board and forage for food. The wild allspice (pimento), garlic, thyme, scallions and dangerously hot scotch bonnet pepper were ground together and used as a rub to preserve the meat to keep it from spoiling. Today we apply jerk spice to a variety of food including fish. This recipe is a great sheet pan recipe if you are planning to cook for a family. You can lessen the spice by using only a tsp of my Jamaican Jerk Spice. Enjoy!
Serve with a quinoa salad, roasted squash or sweet potatoes
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.