Tropical Jerk Tilapia Salad

  • SERV 2
  • COOK 25 Mins


2 Fresh Regal Springs Tilapia fillets
1 ripe plantain
2 tablespoons butter, melted
Salt and pepper, to taste
1 Scotch bonnet pepper
¾ cup coconut sugar
⅓ cup coconut oil, melted
¾ cup scallions, chopped
¼ cup + 1 teaspoon ginger, chopped, divided
2 limes, juiced
2 tablespoons soy sauce
3 garlic cloves, minced
2 cinnamon sticks, chopped
2 tablespoons fresh thyme
2 tablespoons allspice
1 tablespoon black peppercorn
2 tablespoons nutmeg
1 tablespoon salt
4 cups romaine, chopped
2 cups red cabbage, diced
1 mango, cut into 1″ slices
⅓ cup olive oil
¼ cup scallions, diced
2 tablespoons shallots, diced
1 teaspoon ginger, minced
2 tablespoons agave
1 lime, juiced


  • Peel and thinly slice the plantain. Lay flat on a baking sheet, drizzle with butter and sprinkle with salt and pepper to taste. Bake 20 minutes, flipping halfway.
  • While plantain is baking, make the jerk marinade: Add Scotch bonnet, coconut sugar, coconut oil, ¾ cup chopped scallions, ¼ cup ginger, juice of 2 limes, soy sauce, garlic, cinnamon, thyme, allspice, whole black peppercorns, nutmeg and 1 tablespoon salt to a blender; blend on high until smooth.
  • Heat a grill over medium-high heat. Place mango slices onto the grill and cook for about 3 minutes on each side, or until charred with grill marks. Set aside.
  • Cover Tilapia fillets with jerk marinade and transfer to the grill, cooking on each side for 1-2 minutes.
  • Divide romaine and cabbage into two bowls. Top each with grilled mango, baked plantains and grilled jerk tilapia. In a small bowl or jar, vigorously mix together olive oil, scallions, shallots, ginger, agave and remaining lime juice and zest. Pour dressing over each salad and enjoy!

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