JERK FISH

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 4 4 whole fish (such as sea bream or red mul­let), gut­ted, scaled and sharp fins re­moved 2 limes, cut into wedges, to serve

For the jerk mari­nade

1tbsp all­spice berries 1tbsp black pep­per­corns 2 bay leaves A large pinch of ground cloves ½tbsp mus­co­v­ado sugar 2tbsp runny honey 1tbsp fresh thyme, chopped A few sprigs fresh co­rian­der, chopped 2 fresh Scotch bon­net chill­ies, finely chopped 2 cloves gar­lic, finely chopped 3cm (1¼in) piece fresh ginger, peeled and finely chopped 2 spring onions, finely sliced Zest of 1 lime Olive oil 2tbsp golden rum (op­tional)

For the corn salsa

3 fresh corn on the cob 1 ripe mango, peeled and chopped 4 spring onions, finely sliced ½ a bunch fresh co­rian­der, chopped 2 toma­toes, chopped Zest and juice of 2 limes Lay the fish in a shal­low oven dish, make 3 slashes in the flesh on each side of each one and set aside.

For the mari­nade, pound the all­spice berries, pep­per­corns and bay leaves in a pes­tle and mor­tar un­til fine. Mix in the cloves, sugar and honey, add the herbs, chill­ies, gar­lic and ginger and bash it all to­gether. Tip into a jug, add the chopped green tops of the spring onions, the lime zest, a driz­zle of oil, a pinch of salt and the rum if us­ing. Mix well. Pour the mari­nade over the fish and mas­sage it in. Leave to mar­i­nate in the fridge for at least 1 hour.

Mean­while, pre­pare the salsa. Heat a grid­dle pan un­til sear­ing hot and cook the corn for 5-10 min­utes, turn­ing ev­ery minute or two un­til the corn is evenly charred. Set aside un­til cool enough to han­dle, then care­fully re­move the ker­nels from the husk with a sharp knife. Add the ker­nels to a serv­ing bowl with the mango, spring onions, co­rian­der and toma­toes. Sea­son to taste, add the lime juice and zest, a lit­tle olive oil and toss. Pre­heat the oven to 220°C/gas 7. Place the fish in the pre­heated oven and bake for 15-20 min­utes, un­til slightly charred and cooked. Serve each fish whole with the salsa and the lime wedges.

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