Cooked - Jerk Snapper With Pineapple And Lime

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Jerk Snapper With Pineapple And Lime

4.0

4 snapper (about 600gm each), cleaned

For drizzling: olive oil

To serve: shaved fresh coconut

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

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

Heat a barbecue or chargrill pan to high heat.
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.
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.
Meanwhile, for pineapple-lime salad, combine ingredients in a bowl, season to taste, drizzle with olive oil, and serve scattered with coconut alongside fish.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

CuisineCaribbean

Occasions🎉Celebration🍖Summer Barbecue🌴Tropical

Season☀️Summer

DifficultyMedium ⏰ 40m

Created 123 weeks ago

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