Traditional Jamaican jerk fish with a light and refreshing sauce and fragrant rice
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1113 |
| Fat | 45.2g |
| Saturates | 6.1g |
| Protein | 83.9g |
| Carbs | 90.1g |
| Sugars | 1.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Pat the fish fillets dry with paper towels. Place them in a shallow dish and drizzle with the oil and squeeze the lime juice over. Sprinkle the Jamaican jerk seasoning and ½ tsp salt over the fish, ensuring it is evenly coated. Allow the fish to marinate for at least 15 minutes.
Meanwhile, prepare the coriander and lime rice. Cook the rice according to package instructions. Zest and juice the lime. Finely chop the coriander. Once the rice is cooked, stir in the lime zest, juice and fresh coriander. Season with ¼ tsp salt to taste. Cover the rice and set it aside.
To make the coriander sauce, place all the coriander, lemon, green chilli, olive oil and 3 tbsps of water in a blender and blitz to combine. Season to taste.
Heat a large non-stick or cast-iron pan over a medium-high heat. Lightly oil the pan to prevent the fish from sticking. Carefully place the fish fillets in the pan, approx. 3-4 minutes on each side or until they are cooked through and nicely charred. If using thicker fillets, you may need to adjust the cooking time accordingly. Remove the fish from the pan and allow it rest for a few minutes.
Serve the fish over a bed of coriander and lime rice with the coriander sauce.
