Recipe: Caribbean Fish and Fresh Corn Roast

Caribbean Fish and Fresh Corn Roast

1/4 cup lime juice
1 tablespoon vegetable oil
1 to 2 teaspoons prepared Caribbean Jerk seasoning*
1/4 teaspoon salt
2 medium-sized red and/or green bell peppers, cut lengthwise in 8 pieces
1-1/4 pounds halibut, cod or other thick, mild-flavored fish fillets, cut in 4 pieces
8 green onions (scallions), trimmed to 5 inches long
4 ears husked fresh Supersweet corn, cut in thirds

Preheat oven to 500F.

In a cup, combine lime juice, oil, Caribbean Jerk seasoning and salt. Place peppers on a rimmed baking sheet.

Roast for 5 minutes.

Add fish fillets, green onions and corn to pan with peppers; brush fish and vegetables with the lime juice mixture.

Roast just until fish is cooked through, 10 to 12 minutes, turning once. Remove to a platter; garnish with lime wedges, if desired.

* To make your own seasoning blend: Combine 1 teaspoon dried thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon ground red pepper and 1/4 teaspoon salt.

Yield: 4 portions
Source: Fresh Supersweet Corn Council