This is a special dinner I like to prepare for my husband when our three children are visiting
their grandparents. Since the dish is easy to prepare, my husband and I are able to reconnect over a glass of St.
Francis Chardonnay (2004 Yamakawa Vineyard, Carneros) while I cook. The fruitiness and crispness of this wine complements
the sweet heat of my Caribbean dish—inspired by one of our honeymoon dinners over 15 years ago!
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Preheat oven to 400ºF. Lightly coat a baking pan with nonstick cooking spray.
Pour jerk seasoning onto plate. Dredge tops of fillets with seasoning. Heat oil in a large skillet over medium-high
heat. Sear the fish, spice side down. Remove fish and arrange, spice side up, on baking pan. Bake until fish is white
throughout and flakes, 5 to 8 minutes.
While fish is baking, combine rum, sugar, vinegar, molasses, and 1/8 teaspoon of the salt in a small saucepan over
medium-high heat. Cook, stirring frequently, until mixture is reduced to a syrup-like glaze.
In a medium bowl, combine bananas, Serrano pepper, cilantro, lime juice and remaining 1/8 teaspoon salt; mix well.
To serve, pour some of the molasses glaze into center of each individual serving plate. Place a tilapia filet on
top of glaze and top with banana salsa. |
