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Caribbean Fish and Fresh Corn Roast
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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