Directions:
- Split peaches in half. Remove pits.
- Mix together lime juice, 2 tablespoons olive oil, brown sugar, honey and cinnamon in a small bowl. Coat each peach half with the mixture. Refrigerate peaches 1 to 2 hours.
- Wash grouper fillets and pat dry. Coat with the remaining olive oil, using as much as needed to coat the fillets evenly. Season fish with salt and Caribbean jerk seasoning.
- Preheat grill. When hot, place fillets on grill and cook for about 8 minutes on each side, or just until cooked through.
- Place peach halves cut side down and grill 4 to 5 minutes. Turn and grill 3 to 4 more minutes.
- Serve 2 peach halves with each grouper fillet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 608.54 Kcal (2548 kJ) | ||
| Calories from fat | 219.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.4g | 38% | |
|---|---|---|---|
| Cholesterol | 125.8mg | 42% | |
| Sodium | 182.18mg | 8% | |
| Potassium | 1984.75mg | 42% | |
| Total Carbs | 28.73g | 10% | |
| Sugars | 24.95g | 100% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 66.36g | 133% | |
| Vitamin C | 12.9mg | 22% | |
| Iron | 3.5mg | 19% | |
| Calcium | 108.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 105.36 Kcal (441 kJ) | ||
| Calories from fat | 38.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 38% | |
|---|---|---|---|
| Cholesterol | 21.78mg | 42% | |
| Sodium | 31.54mg | 8% | |
| Potassium | 343.63mg | 42% | |
| Total Carbs | 4.97g | 10% | |
| Sugars | 4.32g | 100% | |
| Dietary Fiber | 0.64g | 15% | |
| Protein | 11.49g | 133% | |
| Vitamin C | 2.2mg | 22% | |
| Iron | 0.6mg | 19% | |
| Calcium | 18.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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