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Poisson jerk (jerk fish): recipe illustration
Fish & seafood

Poisson jerk (jerk fish)

Whole or filleted fish marinated in jerk paste then grilled, its flesh stays tender under a spicy, pimento-scented crust. A light version much loved on Jamaican beaches.

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Ingredients

Ingredients

Spices & seasoning

Instructions

  1. Make two diagonal cuts on each side of the fish, rinse it under cold water and pat it dry.
  2. Blend the chilies, green onions, garlic, thyme, allspice, nutmeg, the lime juice and zest, the oil and the soy sauce.
  3. Rub the fish inside and out with the marinade, pressing it into the cuts, then leave to marinate for 1 hour in the fridge.
  4. Preheat the oven to 220 °C or heat a barbecue over medium-high heat.
  5. Place the fish on an oiled grill rack and cook 8 to 10 minutes per side, until the flesh flakes easily with a fork.
  6. Serve right away, drizzled with the cooking juices, with lime wedges.

Variations and tips

Jerk fillets. Use firm-fleshed fish fillets and reduce the cooking time to 4 to 5 minutes per side.

More ideas

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Original Ecomely recipe.