scotch bonnet or habanero pepper, seeds removed*
fresh thyme leaves, or 1/2 teaspoon dried
dark brown sugar
fresh lime juice
vegetable oil, plus more for coating fish and oiling grill
6-0unce barramundi fillets, skin on or off
For the Salsa:
medium pineapple, skin and core removed
medium red onion
limes, halved, plus more for serving
3 fresh cilantro, minced, plus more for garnish
olive oil, plus more for coating fruit and vegetables
salt, to taste
In This Recipe
Make the jerk marinade by combining the scallions, garlic, ginger, scotch bonnet pepper, all-spice, black pepper, cinnamon, nutmeg, thyme, brown sugar, orange juice, lime juice, soy sauce, vinegar, oil and salt in a blender. Blend on high until the mixture is totally smooth.
Pat the barramundi fillets very dry, then place in a zip top bag and cover with marinade. Seal the bag and move the fish around to be sure it’s all thoroughly coated. Place the bag in the refriger-ator and marinate for 30 minutes.
While the fish is marinating, prepare the salsa by preheating a grill** to medium high heat. Cut the pineapple and red onion into 1-inch thick slices, then coat them, along with the jalapeño and limes, with olive oil and season with salt. Place the fruit and vegetables on the grill and allow them to char on all sides, with the exception of the limes which only need to char on the cut side.
Remove from the grill and allow to cool, then chop the pineapple, red onion and jalapeño into bite sized pieces. Remove the seeds from the jalapeño for a milder salsa. Combine the pineap-ple, red onion, jalapeño, cilantro and olive oil in a bowl, then season with salt and squeeze in the juice from the grilled limes. Mix together, taste, and adjust seasoning as needed, then set aside.
Remove the fish from the bag, then wipe off most of the marinade, leaving a light coating be-hind. Be sure to clean the grill after grilling the fruits and vegetables and rub it down generously with oil. Drizzle the fish with a bit more oil and gently rub to distribute. Place the fish on the hot grill and let cook for about 3-4 minutes on each side, depending on thickness. The fish will be ready to flip when it starts to turn opaque around the edges and lifts easily from the grates.
Carefully transfer the fillets to a serving platter and top with the grilled pineapple salsa. Garnish with cilantro and serve with lime wedges on the side.
*Scotch bonnet and habanero peppers are incredibly spicy, so handle with caution. It is advised to wear protective gloves when removing the seeds, and avoid rubbing your eyes after touching.
**This recipe can be prepared on any grill or grill top, however charcoal will give the best flavor.