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