| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jamaican | Jill, Reg 2 | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Salmon Fillet |
| 1 | ts | Cajun/Creole Seasoning |
| 1/2 | ts | Italian Herb Seasoning |
| 1/2 | ts | Brown Sugar |
| 1/4 | ts | Pumpkin Pie Spice |
INSTRUCTIONS
Rinse fish and pat dry. In small bowl, combine remaining ingredients. Place fish, skin-side down, on rack of foil-lined broiler pan. Rub seasonings over top of fish. Broil 6 inches from heat source for 8 to 10 minutes (10 minutes per inch of thickness) or until fish is opaque all the way through. To Grill: Place fish skin-side down on grid over hot coals. Cover and grill for 8 to 10 minutes (10 minutes per inch of thickness) or until fish is opaque all the way through. SHARED BY JILL PROEHL, jpxtwo@swbell.net, REG 2, St. Louis, MO Serving Ideas : Hot cooked rice and tropical fruit salad NOTES : TIP: If desired, substitute 1 1/2 tsp. Caribbean Jerk Seasoning for seasoning mixture. Recipe by: Dierberg's Home Economists, St. Louis, MO Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 25, 1998
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