Ja­maican grilled fish

Easy Cook - - WEEKEND MASTERCLASS -

Snap­per would be the most au­then­tic Ja­maican fish to use, but bream is just as good – plus it’s cheaper and more read­ily avail­able.

Serves 4 mar­i­nat­ing

Prep 15 mins plus 1 hr Cook 15 mins

2 medium red snap­pers or whole bream, gut­ted, scaled and cleaned 1 tbsp onion pow­der 2 tsp sweet smoked pa­prika pinch dried thyme 100ml Ja­maican beer (we used Red Stripe), plus ex­tra to baste 2 limes, 1 sliced, 1 cut into wedges

1 Make a few slashes in the flesh on ei­ther side of the fish with a sharp knife. Mix the onion pow­der, pa­prika, thyme and some sea­son­ing with the beer. Pour over the fish and rub into the slashes and cav­ity. Place the lime slices in­side the fishes’ bel­lies, cover with cling film and leave to mar­i­nate in the fridge for 1 hr.

2 Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, de­pend­ing on the size, turn­ing half­way through. Baste the fish with a lit­tle beer as it cooks. Serve with the lime wedges to squeeze over.

PER SERV­ING

395 kcals, fat 6g, sat­u­rates 1g, carbs 7g, su­gars 3g, fi­bre 1g, pro­tein 79g, salt 0.8g

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