Jerk Fish Food

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JERK FISH



Jerk fish image

This jerk sauce is amazing with all kinds of meat (especially chicken or pork), but teamed with some lovely fish and a zingy salsa it's a real showstopper.

Provided by Jamie Oliver

Categories     Healthy meals     Jamie Magazine     Aussie Christmas     Mains     BBQ food

Time 50m

Yield 4

Number Of Ingredients 25

4 whole sea bream, or red mullet, gutted and scaled, from sustainable sources
2 limes, to serve
JERK MARINADE
1 tablespoon allspice berries
1 tablespoon black peppercorns
2 bay leaves
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
CORN SALSA
3 fresh corn on the cob
1 ripe mango
3 spring onions
½ bunch of fresh coriander, (15g)
2 ripe tomatoes
2 limes

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.

Nutrition Facts : Calories 515 calories, Fat 13.7 g fat, SaturatedFat 0.7 g saturated fat, Protein 57.2 g protein, Carbohydrate 36.5 g carbohydrate, Sugar 20.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

JERK RED SNAPPER



Jerk Red Snapper image

This is a riff on my great-aunt's jerk recipe. You can use it as a marinade if you want to, but I like to just drizzle it over my red snapper. The sauce has this sweet, spicy allspice tingle, and the best part is, if you put it in a nice, airtight container in the fridge, it'll last forever.

Provided by JJ Johnson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

3 ounces ginger, about a 4 to 5 inch piece
3/4 cup worcestershire sauce
2 tablespoons soy sauce
2 tablespoons whole allspice
1/4 cup whole black peppercorns
1/2 cup Palm sugar
1 bunch thyme
1 habanero pepper, stem removed
6 cloves garlic
1 bunch scallions (white and light-green parts only)
3 tablespoons kosher salt
1 1/2 pounds red snapper fillets
kosher salt
Freshly ground black pepper
3 tablespoons grapeseed oil

Steps:

  • For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
  • Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.

JERK FISH



Jerk Fish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

3/4 cup Jamaican jerk sauce (see note)
2 cups water
1 medium-size onion, peeled and coarsely chopped
1 sprig thyme
1 scallion, trimmed
1 Scotch bonnet pepper, stem removed
1 cup sherry, optional
4 baby red snappers, 3/4 to 1 pound each, cleaned, scaled, rinsed and patted dry

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 COD & CREAMED CORN



Jerk cod & creamed corn image

Spice up cod with jerk seasoning, then pair with creamed corn and charred spring onions for a tasty, low calorie option during the week. Serve with lime wedges

Provided by Esther Clark

Categories     Dinner, Supper

Time 37m

Number Of Ingredients 10

2 thick cod fillets (about 120g each)
1 tbsp olive oil
2 tsp jerk seasoning
bunch spring onions
326g can sweetcorn , drained
2 tbsp single cream
20g parmesan , finely grated
½-1 small red chilli , deseeded and finely chopped
½ small bunch coriander , finely chopped
lime wedges, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.
  • Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.
  • Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.
  • Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.

Nutrition Facts : Calories 339 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

JERK SEA BASS & PINEAPPLE SALSA



Jerk sea bass & pineapple salsa image

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

Provided by Esther Clark

Categories     Dinner, Fish Course, Lunch, Supper

Time 35m

Number Of Ingredients 12

1 tbsp jerk seasoning
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
1 lime , zested
2 tbsp rapeseed oil
4 small or 2 large whole sea bass , gutted and scaled
100g pineapple , finely chopped
½ cucumber , finely chopped
¼ small red onion , finely chopped
3 large tomatoes , finely chopped
½ small bunch coriander , finely chopped, plus extra to serve
2 limes , zested and juiced, plus extra charred wedges, to serve

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.

Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

JERK FISH



Jerk Fish image

This recipe is from my favorite publication, Oxygen Magazine. This is a very simple, clean dish that has beautiful flavors! (personal notes: I didn't chop any of the ingredients prior to putting them in the blender and it worked perfectly. Also, I don't have natural maple syrup so I subbed corn syrup.)

Provided by KylieLexis Mommy

Categories     < 4 Hours

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 garlic cloves, roughly chopped
1 medium onion, chopped
1 scotch bonnet peppers (or habanero) or 1 jalapeno pepper, seeded and roughly chopped
1 lime, juice of (lemon worked fine)
2 tablespoons olive oil
2 tablespoons 100% natural maple syrup
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 lb tilapia fillet

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.

Nutrition Facts : Calories 226.2, Fat 9, SaturatedFat 1.7, Cholesterol 56.8, Sodium 64, Carbohydrate 14.3, Fiber 1.6, Sugar 8, Protein 23.7

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