Market District Recipes: Cornish Hens & Roasted Jerk Fish

If you're looking for some delicious dishes for your New Year's Eve party, the Giant Eagle Market District has you covered!

North African Spiced Cornish Hens

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

4 Cornish Hens, spatchcocked (ready for roasting, backbone removed)
2 lemons, halved
2 oranges, halved
1 ½ tsp salt
2 tbsp Market District™ Hot paprika
3 tbsp Market District™ Olive Oil
2 tsp Market District™ ground cumin
5 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 tsp Market District™ Cayenne pepper

Directions:

Arrange the hens, skin side up, on a large roasting pan (the hens should not touch. Squeeze the lemons and oranges over the hens, and then place the squeezed lemon and orange pieces underneath the hens. In a small bowl, stir together the garlic, paprika, cumin, ginger, cayenne and oil. Spread the paste on the hens' skin. Cover and marinate 1 hour (or up to 4 hours.)
Meanwhile, preheat the oven to 400º. Roast the hens, until the reach an internal temperature of 165º

Roasted Jerk Fish

Serves: 6
Prep Time: 4 ½ hours including marinating
Cook Time: 25-30 minutes

Ingredients:

1 bunch scallions, minced
3 cloves garlic, minced
1 tbsp ground allspice
1 tbsp fresh thyme, minced
1 habanero pepper, seeded and minced
½ tsp black pepper
¼ cup soy sauce
1 tsp mace or nutmeg
¼ tsp cloves
¼ cup brown sugar
¼ cup vegetable oil
2 limes, halved
2 -3lb Snapper, whole

Directions:

Mix all ingredients together except the fish. Cut 2-3 slits into the skin of the fish almost to the bone on both sides. Squeeze the limes over the fish then rub with the marinade. Marinate the fish 2 hours or up to 4 hours. Remove the fish from the marinade and discard the marinade. Preheat the oven to 400º. Place the fish on a roasting pan and cook until cooked through and they reach an internal temperature of 145°.