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Jerk fish
0 Likes
Total Time:
50 minutes
Versatile jerk sauce elevates meat, especially chicken and pork. Pair with fish and zesty salsa for a showstopping dish.
Ingredients:
  • 2 bay leaves
  • 4 whole sea bream or red mullet, gutted and scaled, from sustainable sources
  • 2 limes to serve
  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1 large pinch of ground cloves
  • ½ tablespoon muscovado sugar
  • 2 tablespoons runny honey
  • 2 tablespoons thyme
  • a few sprigs of fresh coriander
  • 3cm piece of fresh ginger
  • 2 cloves of garlic
  • 2 Scotch bonnet chillies
  • 2 spring onions
  • 1 lime
  • olive oil
  • 2 tbsp golden rum optional
  • 3 fresh corn on the cob
  • 1 ripe mango
  • 3 spring onions
  • ½ bunch of fresh coriander (15g)
  • 2 ripe tomatoes
  • 2 limes
Instructions:
  • Arrange the fish in a shallow oven dish, slash each one three times with a sharp knife, and set aside. Make the marinade by crushing allspice berries, peppercorns, and bay leaves until fine. Add in cloves, sugar, honey, chopped thyme, coriander, ginger, garlic, and chillies. Combine all ingredients in a mortar and pestle, then transfer to a jug. Mix in sliced spring onions, lime zest, oil, salt, and rum (if using). Pour the marinade over the fish and coat thoroughly. Refrigerate for at least 1 hour. For the salsa, grill the corn until charred, then chop mango, spring onions, coriander, and tomatoes. Combine in a bowl, add corn kernels, lime zest, lime juice, and olive oil. Preheat the oven to 220°C/425°F/gas 7. Bake the fish for 15-20 minutes until charred and cooked. Serve fish with salsa on the side and lime wedges for squeezing. Enjoy!

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