POLLOCK WITH RUM, COCONUT AND CHILLI
6x120g (4¼oz) pollock fillets 50ml (2fl oz) dark rum 75ml (2½fl oz) coconut milk ½ a Scotch bonnet chilli, deseeded and chopped Grated zest of 2 lemons 1½tbsp ground allspice A handful of fresh coriander, chopped Rinse the fish in cold running water and ensure it’s free of bones. Place in a wide, shallow bowl. Combine all remaining ingredients (except the coriander) in a bowl, then pour over the fish, cover with clingfilm and refrigerate for 1 hour.
Heat the barbecue or griddle pan to a medium heat. Scatter the fillets with most of the coriander, season with salt and pepper, then wrap in a double layer of foil with some of the marinade and cook for 12 minutes. Test with a skewer – it’s done if the skewer is warm when you touch it to your lip.
To cook in the oven, place the fish in a roasting dish with some marinade and most of the coriander; cook at 190°C/gas 5 for 15-20 minutes. Scatter the remaining coriander; serve with a drizzle of the cooked marinade. Lovely with green salad and spicy coleslaw.