Fire and Ice Caribbean Turkey

Culinary Setting
Boneless Breast


6 c watermelon, seeded & cubed into 1-inch pieces

3 c pineapple chunks

1-1/2 c sweet red onion, finely chopped

1-1/2 jalapenos, seeded and diced small

1/2 c fresh lime juice

3 tbsp red wine vinegar

1/3 c pecan pieces

12 4-oz TURKEY CUTLETS, lbed to an even thickness

2 tbsp jerk seasoning

3/4 c vegetable oil

1/3 c apricot preserves

3 qt prepared couscous, heated

6 c prepared black beans, heated

1-1/2 tsp jerk seasoning

As needed fresh cilantro sprigs


Ice Salsa

Combine fruits, onion, jalapeno, lime juice, vinegar and pecans. Cover and refrigerate immediately. Let stand 30 minutes, but no longer than 2 hours.

Turkey Cutlets

Season turkey with jerk seasonings.

Heat oil over medium-high heat. Add cutlets and saute until done, about 2-3 minutes on each side.

Immediately brush turkey with preserves.

Plating and Service

For each serving, place 1 cup warm couscous on dinner plate, along with 3/4 cup Ice Salsa and 1/2 cup warm black beans.

Position one hot turkey cutlet over couscous and sprinkle each serving with 1/8 teaspoon of the jerk seasonings.

Garnish with fresh cilantro leaves.

Nutrition Facts

Total Calories 630

Calories from Fat 160

Total Fat 18 g

% Daily Total Fat 28

Saturated Fat 1 g

% Daily Saturated Fat 8

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 630 mg

% Daily Sodium 26

Total Carbohydrates 74 g

% Daily Total Carbohydrates 25

Dietary Fiber 11 g

% Daily Dietary Fiber 44

Sugars 15 g

Protein 41 g

% Daily Protein 10

% Daily Vitamin C 45

% Daily Calcium 8

% Daily Iron 30