Author Notes:
Caribbean flavoured fish with the star of the show being fresh celery salt - the only way I can stand celery!
Serves: 2
Ingredients
-
1
small onion, grated
-
1
teaspoon paprika
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2
garlic cloves, grated
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2
teaspoons sugar
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1/2
stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt
-
1
teaspoon mixed herbs
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1
tablespoon white wine vinegar
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2
tablespoons oil
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1/2
scotch bonnet pepper (Optional)
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Leaves of 3 stalks of fresh lemon thyme
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3
medium whole seabass
In This Recipe
Directions
- Make the jerk paste by mixing all the ingredients together.
- Make 3-4 slanting slits on both sides of each fish and stuff jerk paste into each slit. Rub some over the rest of the flesh of the fish.
- Put an ovenproof grill pan on medium heat and then turn the oven on to preheat at 200 degrees centigrade
- When the grill pan is hot, lightly oil it using a brush and then carefully place the fish on. After 4-5 minutes, carefully flip the fish over and then place in the oven. Let cook for another 10 - 12 minutes.
- Serve with Jamaican Rice n Peas and Creole sauce
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Celery Recipe
- This recipe was entered in the contest for Your Best Way to Cook a Whole Fish
More Great Recipes:
Caribbean|Seafood|Memorial Day|Summer|Entree
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