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Jerk Fish

1 lb. white fish, such as cod
1 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 cup spinach
1 Tbsp. butter or olive oil

Preheat oven to 350°F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.

SIMILAR RECIPES

Sweet and Spicy Chicken

Sweet and Spicy Chicken
3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
4 chicken leg quarters
1 Tbsp. olive oil
1 yellow onion, cut into ½-inch wedges
1 (28 oz.) can diced tomatoes
1 (10 oz.) box raisins

Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

Dilly Glazed Fish

Dilly Glazed Fish

1 to 2 Tbsp. Halladay's Dilly Herb or Spicy Garlic Dill Seasoning
2 Tbsp. olive oil
1 Tbsp. honey
1 Tbsp. balsamic vinegar or lemon juice
White fish, such as cod

Whisk together seasoning, oil, honey and vinegar. Cook fish until almost done; in the last five minutes of cooking, pour mixture over desired fish.

Caribbean Chicken

1 (20 oz.) can pineapple chunks in juice, drained and chopped
½ small red onion, chopped
¼ cup cilantro, chopped
1 red bell pepper, chopped
2 lbs. boneless, skinless chicken thighs
3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning
1 Tbsp. olive oil

Combine pineapple, onion and cilantro; set aside. Rub chicken with seasoning. Grill chicken or cook in a skillet with olive oil. Serve with pineapple mixture and rice and beans, if desired.

Chicken and Asparagus Sauté

1 cup Greek yogurt
1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning
¼ cup olive oil
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.