Jerk snapper with pineapple and lime

AT A GLANCE

  • Serves 4 people

Jerk spice is traditionally made with Scotch bonnet chillies; substitute habaneros or small hot chillies. You want a good hit of chilli heat.

  • 4 snapper (about 600gm each), cleaned
  • For drizzling: olive oil
  • To serve: shaved fresh coconut
  •  
  • Jerk spice paste
  • 6 habaneros or small red chillies, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 spring onions, finely chopped
  • Juice of 2 limes
  • 2 tbsp brown sugar
  • 1 tbsp allspice
  • 2 tsp finely grated ginger
  • 1 tsp finely chopped thyme
  •  
  • Pineapple-lime salad
  • 1 small pineapple, peeled, cored and diced
  • 1 jicama (see note), cut into matchsticks
  • ½ Spanish onion, thinly sliced
  • 1 cup coarsely chopped mint
  • Juice of 2 juicy limes
  • For drizzling: olive oil
01   Heat a barbecue or chargrill pan to high heat.
02   For jerk spice paste, pound chillies and garlic to a paste with a mortar and pestle, then stir in remaining ingredients and 1 tsp sea salt flakes.
03   Slash fish a few times each side, then rub all over with jerk spice paste. Drizzle with oil, then barbecue, turning carefully every few minutes, until fish has a nice crust and is cooked through (about 15 minutes). Transfer to serving plates and keep warm.
04   Meanwhile, for pineapple-lime salad, combine ingredients in a bowl, season to taste, drizzle with olive oil, and serve scattered with coconut alongside fish.

Note Jicama, or yam bean, is available from Asian grocers. If it's unavailable, substitute kohlrabi.

Topics:

FAST, MINT, CARIBBEAN, MAIN, GINGER, LIMES, SUMMER, GARLIC, SEAFOOD, PINEAPPLE, SNAPPER, FISH, JICAMA, CHILLIES

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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