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Jerk fish
With a zingy corn salsa
- Dairy-freedf
- Gluten-freegf
With a zingy corn salsa
- Dairy-freedf
- Gluten-freegf
“This jerk sauce is amazing with all kinds of meat (especially chicken or pork), but teamed with some lovely fish and a zingy salsa it’s a real showstopper. ”
Serves 4
Cooks In50 minutes plus 1 hour marinating
DifficultyNot too tricky
Jamie MagazineAussie ChristmasHealthy mealsMainsBBQ food
Nutrition per serving
-
Calories 515 26%
-
Fat 13.7g 20%
-
Saturates 0.7g 4%
-
Sugars 20.3g 23%
-
Protein 57.2g 114%
-
Carbs 36.5g 14%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Method
Ingredients
- 4 whole sea bream , or red mullet, gutted and scaled, from sustainable sources
- 2 limes , to serve
- JERK MARINADE
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 2 bay leaves
- 1 large pinch of ground cloves
- ½ tablespoon muscovado sugar
- 2 tablespoons runny honey
- 2 tablespoons thyme
- a few sprigs of fresh coriander
- 3cm piece of fresh ginger
- 2 cloves of garlic
- 2 Scotch bonnet chillies
- 2 spring onions
- 1 lime
- olive oil
- 2 tbsp golden rum , optional
- CORN SALSA
- 3 fresh corn on the cob
- 1 ripe mango
- 3 spring onions
- ½ bunch of fresh coriander , (15g)
- 2 ripe tomatoes
- 2 limes
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
- Lay the fishes in a shallow oven dish, make three slashes in the flesh of each one with a sharp knife and set aside.
- For the marinade, pound the allspice berries, peppercorns and bay leaves in a pestle and mortar until fine. Mix in the cloves, sugar and honey.
- Pick and chop the thyme leaves and chop the coriander leaves. Peel and finely chop the ginger and garlic, and finely chop the chillies.
- Add the chopped herbs, chillies, garlic and ginger to the marinade and bash it all together, then tip into a jug.
- Finely slice the spring onions and add the chopped green tops to the jug. Grate in the lime zest and add a drizzle of oil, a pinch of salt and the rum, if using. Mix well.
- Pour the marinade over the fish and massage it in. (It’s a good idea to wear rubber gloves for this!) Leave in the fridge to marinate for at least 1 hour.
- Meanwhile, prepare the salsa. Heat a griddle pan until searing hot, and cook the corn cobs for 5 to 10 minutes, turning every minute or two until the corn is evenly charred. Set them aside until they’re cool enough to handle.
- Peel and chop the mango, finely slice the spring onions and add both to a serving bowl with the reserved white spring onion slices. Chop the coriander and tomatoes, and add to the bowl.
- Carefully remove the corn kernels from the husk with a sharp knife and add to the serving bowl with the mango. Season to taste, grate in the lime zest and squeeze in the juice. Drizzle in a little olive oil, then toss to combine.
- Preheat the oven to 220°C/425°F/gas 7. Place the fish in the pre-heated oven and bake for 15 to 20 minutes, until slightly charred and cooked. Serve each fish whole with the salsa on the side, and lime wedges for squeezing over.
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Recipe From
Jamie Magazine
By Jamie Oliver
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