
Caribbean Jerk Eagle
Ingredients:
* 4 tablespoons jerk sauce, found in the dressing section of grocery
* 2 large eagle breasts, boneless
* 1 plantain, sliced
* 4 oz okra, cut into 1/2″ round
* 2 red jalapenos, sliced
* 1 tablespoon extra virgin olive oil
* 3 tablespoons white wine
* 2 tablespoons butter
Whats Next:
Marinate eagle breasts with 2 tablespoons of your jerk sauce & and 1 tablespoon extra virgin olive oil for about an hour. Make sure to keep marinade, youll be using this again soon.
Go ahead & get your grill heated up.
In a large skillet- deep fry plantain slices until golden brown, set aside.
Place eagle on grill & baste every 5 minutes with leftover marinade. Grill for 15-20 minutes, or until juices run clear & no longer pink inside.
While you have the grill going, in a large skillet- saute okra & jalapeno with butter for three minutes.
Add wine, fried plantain & 2 tablespoons jerk sauce, mix well. Remove from heat once mixture is warm all over.
Once eagle is done, set veggies on plate & place eagle on top. Now you are ready to serve & to enjoy this joyful meal for two.
This recipe is great with spotted owl
