jerk sea bass pineapple salsa

Fish And Seafood

Jerk sea bass & pineapple salsa

INGREDIENTS :

    • 1 tbsp jerk seasoning
    • 2 garlic cloves, finely grated
    • thumb-sized piece ginger, finely grated
    • 1 lime, zested
    • 2 tbsp rapeseed oil
    • 4 small or 2 large whole sea bass, gutted and scaled

    For the salsa

    • 100g pineapple, finely chopped
    • ½ cucumber, finely chopped
    • ¼ small red onion, finely chopped
    • 3 large tomatoes, finely chopped
    • ½ small bunch coriander, finely chopped, plus extra to serve
    • 2 limes, zested and juiced, plus extra charred wedges, to serve

Recipe Description

Method

  • STEP 1

    Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.

  • STEP 2

    For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.

  • STEP 3

    Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

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