WHOLE JERK FISH

Serves: 4

1 (3-lb/1.4-kg) redfish or red snapper

Salt and pepper to taste

For jerk marinade:

1/2 cup (125 ml) cilantro, roughly chopped

1/2 cup (125 ml) parsley, roughly chopped

1/4 cup (60 ml) packed basil 1/4 cup (60 ml) green onion, chopped 2 limes, one juiced, one in wedges 1 Scotch bonnet or habanero pepper

A few sprigs of mint

2 tbsp (30 ml) ginger, peeled and grated

2 tbsp (30 ml) soy sauce

2 cloves garlic

1 tbsp (15 ml) allspice

1 tsp (5 ml) ground cumin

1 tsp (5 ml) paprika

2 pinches nutmeg

Olive oil to taste

1. Preheat the oven to 425 F (220 C). Score the fish down to the bone so that the jerk seasoning will flavour all the way through. Season the fish lightly with salt and pepper.

2. Make the jerk marinade: In a mortar and pestle or food processor, combine all of the marinade ingredients except for the olive oil. Pulse a few times to make a paste.

3. Rub the jerk marinade all over the fish. Allow to sit for 10 to 15 minutes. Do not marinate for more than 1 hour.

4. Make the whole jerk fish: In a large baking dish or rimmed baking sheet, lay the fish on its side and cook until lightly charred and cooked through, about 20 minutes.

5. Serve with lime wedges and a drizzle of olive oil.