Jerk Fish

Name: Jerk Fish
Yield: Serves 2
Ingredients: 1 small onion, grated; 1 teaspoon paprika; 2 garlic cloves, grated; 2 teaspoons sugar; 1/2 stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt; 1 teaspoon mixed herbs; 1 tablespoon white wine vinegar; 2 tablespoons oil; 1/2 scotch bonnet pepper (Optional); Leaves of 3 stalks of fresh lemon thyme; 3 medium whole seabass

By Kitchen Butterfly

January 6, 2010

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Author Notes: Caribbean flavoured fish with the star of the show being fresh celery salt - the only way I can stand celery! —Kitchen Butterfly

Serves: 2

1 small onion, grated
1 teaspoon paprika
2 garlic cloves, grated
2 teaspoons sugar
1/2 stick celery (about 2 tablespoons), coarsely grated and mixed with a teaspoon salt
1 teaspoon mixed herbs
1 tablespoon white wine vinegar
2 tablespoons oil
1/2 scotch bonnet pepper (Optional)
Leaves of 3 stalks of fresh lemon thyme
3 medium whole seabass

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