Jerk Fish Recipes
JERK FISH
This recipe is from my favorite publication, Oxygen Magazine. This is a very simple, clean dish that has beautiful flavors! (personal notes: I didn't chop any of the ingredients prior to putting them in the blender and it worked perfectly. Also, I don't have natural maple syrup so I subbed corn syrup.)
Provided by KylieLexis Mommy
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Combine all ingredients, except for fish, in a blender or food processor and puree.
- 2. Place fish in a bowl and coat with puree. Let marinate for at least 1 hour or up to a day.
- 3. When ready to cool, spray a large skillet with nonstick spray over medium-high heat. Add fish and cook, about 3 to 5 minutes on each side. Serve with vegetables.
Nutrition Facts : Calories 226.2, Fat 9, SaturatedFat 1.7, Cholesterol 56.8, Sodium 64, Carbohydrate 14.3, Fiber 1.6, Sugar 8, Protein 23.7
JERK FISH
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a blender or food processor combine jerk sauce, water, onion, thyme, scallion, pepper and sherry, if desired, and puree until smooth. Pour the mixture into a glass or ceramic baking dish. Place fish in the marinade and coat well. Refrigerate for 2 hours.
- Prepare grill. Remove fish from marinade and pat dry. Grill 5 to 8 minutes on each side, until fish flakes easily with a fork. Serve with rice and additional jerk sauce, to taste.
JERK SEA BASS & PINEAPPLE SALSA
Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly
Provided by Esther Clark
Categories Dinner, Fish Course, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- 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.
- For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.
- 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.
Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
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