serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 4 thick pieces snapper fillet, about 200 g each
- olive oil, for pan–frying
- lime wedges, to serve
Jerk sauce
- 5 garlic cloves
- 1 brown onion, diced
- 1 spring onion, coarsely chopped
- 1 red capsicum, seeded and chopped
- 1 scotch bonnet or habanero chilli
- 1 orange, zest and juice
- 1 lime, zest and juice
- 1 lemon, zest and juice
- 60 g molasses
- 250 ml (1 cup) vegetable oil
- 4 tbsp ground allspice
- 3 tbsp ground black pepper
- 1 tsp ground mace
- 1 tsp ground nutmeg
- 5 cloves
- 1 tsp cayenne
- 3 tsp salt
- 3 tsp paprika
Instructions
- For the jerk sauce, place all the ingredients in a food processor and blend until smooth.
- Preheat the grill to high. Season the fish with a good pinch of salt. Heat a good drizzle of oil in a large frying pan over medium–high heat. Cook the fish, skin-side down and without moving for 2 minutes or until the skin is golden and crisp. Turn and pour a couple of tablespoons of jerk sauce over the fish, then transfer to the grill and cook for a further 2 minutes or until cooked to your liking. Serve with lime wedges.
Note
• This makes more jerk sauce than you will need for this recipe, but it keeps well, refrigerated in an airtight container for up to 2 weeks or frozen for up to 1 month. You can also try marinating chicken pieces in some of the sauce overnight, then cooking them on the chargrill for that traditional chicken Jerk chicken vibe.
• This makes more jerk sauce than you will need for this recipe, but it keeps well, refrigerated in an airtight container for up to 2 weeks or frozen for up to 1 month. You can also try marinating chicken pieces in some of the sauce overnight, then cooking them on the chargrill for that traditional chicken Jerk chicken vibe.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
