Jamaican Jerk Catfish With Grilled Pineapples
|Green onions||2 , chopped|
|Jalapeno chile||1 , seeded and chopped|
|White wine vinegar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Minced peeled fresh ginger||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Dried thyme leaves||1 1⁄4 Teaspoon|
|Ground allspice||1 Teaspoon|
|Pineapple/Crosswise into 1//2 inch thick slices||1 Small, cut lengthwise into 4 wedges|
|Brown sugar||2 Tablespoon|
In medium bowl, mix green onions, jalapeno chile, vinegar, Worcestershire, ginger, vegetable oil, thyme, allspice, and salt until combined.
Add catfish fillets to bowl, turning to coat; let stand 5 minutes.
Meanwhile, rub pineapple wedges or slices with brown sugar.
Place pineapple and catfish fillets on grill.
Spoon half of jerk mixture remaining in bowl on catfish.
Cook pineapple and catfish 5 minutes.
Turn over pineapple and catfish.
Spoon remaining jerk mixture on fish and cook 5 to 7 minutes longer, until fish flakes easily when tested with a fork, and pineapple is golden brown.