Memorial Day

Jerk Fish

January  6, 2010
4.5
2 Ratings
  • Serves 2
Author Notes

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

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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
Directions
  1. Make the jerk paste by mixing all the ingredients together.
  2. 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.
  3. Put an ovenproof grill pan on medium heat and then turn the oven on to preheat at 200 degrees centigrade
  4. 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.
  5. Serve with Jamaican Rice n Peas and Creole sauce

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I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

1 Review

Food B. January 6, 2010
I usually associate jerk seasoning with chicken or red meat, but I love the idea of seasoning fish with it.