We keep tradition by marinating a mixture of allspice, scotch bonnet peppers, garlic, thyme, and other vibrant spices. Grill or pan-sear your fish to perfection. The - all so spiciness make jerk fish an irresistible treat, often served with sides like rice and peas. For an added burst of flavour, pair your jerk fish with a refreshing tropical salsa. A zesty combination of diced mango, pineapple, red onion, cilantro, and a splash of lime juice creates the perfect balance of sweet and tangy to complement the spiciness of the fish. This vibrant pairing not only elevates the dish but also brings a taste of the Caribbean to your plate.
Ingredients
- 3 tbsp olive oil
- Add Rice and Peas
- Kidney Beans,
- long grain rice
- Ground Pimento
- onions
- thyme & scotch bonnet pepper
- Fine Sea Salt
Instructions
-
Spread the jerk seasoning in a small tray that is just large enough to fit one fish fillet.
- Coat fish – Pat fish dry with a paper towel. Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish.
- Cook fish – Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
- Flip – the spice crust should be a deep bronze colour with a reddish tinge. Cook the other side for 1 minute until the target internal temperature is 130°F, or the fish flakes easily at the thickest point.
- Rest on a rack for 2 minutes (to preserve crispy spice crust)
- Add some rice and peas to complete
