Caribbean Fish and Fresh Corn Roast

Yield: 4 servings

Ingredients

1/4 cup lime juice
1 Tablespoon vegetable oil
1 to 2 teaspoons prepared Caribbean Jerk seasoning*
1/4 teaspoon salt
1 medium sized green bell pepper, cut length wise into 8 slices
1 medium sized red bell pepper, cut length wise into 8 slices
1-1/4 pounds cod, halibut or other thick, mild-flavored fish fillets, cut into 4 pieces
8 green onions (scallions), trimmed to 5 inches long
4 ears husked fresh sweet corn, cut into thirds

Directions:

Preheat oven to 500 degrees F.

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 Jerk seasoning:
Combine 1 teaspoon dried thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon ground red pepper and 1/4 teaspoon salt.

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