Jerk Fish Recipes

JERK FISH

Steps:

• Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside.
• For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey.
• Pick and chop the thyme leaves and chop the coriander leaves. Peel and finely chop the ginger and garlic, and finely chop the chillies.
• Add the chopped herbs, chillies, garlic and ginger to the marinade and bash it all together, then tip into a jug.
• Finely slice the spring onions and add the chopped green tops to the jug. Grate in the lime zest and add a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
• Pour the marinade over the fish and massage it in. (It's a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour.
• Meanwhile, prepare the salsa. Heat a griddle pan until searing hot, and cook the corn cobs for 5 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they're cool enough to handle.
• Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes, and add to the bowl.
• Carefully remove the corn kernels from the husk with a sharp knife and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the juice. Drizzle in a little olive oil, then toss to combine.
• Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over.

JERK FISH

Steps:

• 1. Combine all ingredients, except for fish, in a blender or food processor and puree.
• 2. Place fish in a bowl and coat with puree. Let marinate for at least 1 hour or up to a day.
• 3. When ready to cool, spray a large skillet with nonstick spray over medium-high heat. Add fish and cook, about 3 to 5 minutes on each side. Serve with vegetables.

JANETTE'S JERK MONKFISH STIR-FRY

Steps:

• In a large bowl, combine the lime juice, jerk seasoning, vinegar, soy sauce, lime zest, and jalapeno. Add monkfish and turn to coat. Cover and let marinate in the refrigerator for 10 to 20 minutes.
• Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pineapple and cook, shaking the pan, until slightly softened, about 2 minutes. Transfer to a bowl and set aside. Repeat with the snow peas, followed by the red peppers, mango and carrot (cook for 3 to 4 minutes), placing the ingredients in the bowl as they're done and adding another teaspoon of oil, if needed.
• Remove the monkfish from the marinade and pat dry. Wipe out the skillet with paper towels, taking care as the pan is very hot. Heat the remaining oil over medium-high heat. Add the fish and cook, shaking the pan from time to time, until nicely browned and just cooked through, about 3 to 4 minutes.
• Return the vegetable-fruit mixture to the pan with the fish and cook, stirring gently just to combine, until heated through. Season with salt and pepper, to taste, and serve immediately over wild rice.

GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE

Steps:

• Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
• Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
• Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

JERK SEA BASS & PINEAPPLE SALSA

Steps:

• Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.
• For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
• Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

JERK FISH

Steps:

• In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
• Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.

JERK TILAPIA

Steps:

• Rub fish fillets with jerk seasoning on both sides.
• Heat oil in skillet (I used a grill pan) over medium high heat and then add fish.
• Saute for 3 minutes and turn and cook for another 2-5 minutes or until fish is done.