Name: Jerk Sea Bass with Pineapple Salsa Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Caribbean
Ingredients: 1 tbsp jerk seasoning; 2 garlic cloves, finely grated; thumb-sized piece ginger, finely grated; 1 lime, zested; 2 tbsp rapeseed oil; 4 small or 2 large whole sea bass, gutted and scaled; 100g pineapple, finely chopped; ½ cucumber, finely chopped; ¼ small red onion, finely chopped; 3 large tomatoes, finely chopped; ½ small bunch coriander, finely chopped, plus extra to serve; 2 limes, zested and juiced, plus extra charred wedges, to serve

Introduction

This Jerk Sea Bass with Pineapple Salsa is a vibrant and flavorful dish that brings a taste of the tropics to your table. The spicy jerk marinade perfectly complements the fresh, sweet pineapple salsa for a refreshing contrast. It’s an excellent choice for grilling season or a light and exciting dinner.

The image shows two whole grilled fish with crispy brown skin and some char marks placed side by side on a large round metal platter. A fork is flaking white fish meat from one fish, and there are small green herb leaves scattered over the fish and platter. Two grilled lemon slices, golden with char marks, are placed near the fish. Next to the fish on the platter, there is a white bowl filled with a colorful salsa made of finely chopped red, yellow, and green vegetables or fruits. The scene is set on a white marbled surface with soft natural light, and there is a blurred green plant in the foreground, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp jerk seasoning

2 garlic cloves, finely grated

Thumb-sized piece ginger, finely grated

1 lime, zested

2 tbsp rapeseed oil

4 small or 2 large whole sea bass, gutted and scaled

100g pineapple, finely chopped

½ cucumber, finely chopped

¼ small red onion, finely chopped

3 large tomatoes, finely chopped

½ small bunch coriander, finely chopped, plus extra to serve

2 limes, zested and juiced, plus extra charred wedges, to serve

Instructions

Step 1: In a bowl, mix the jerk seasoning, grated garlic, grated ginger, lime zest, and rapeseed oil to create the marinade.

Step 2: Using a sharp knife, cut slits into the skin of the sea bass and rub the marinade liberally over the fish. Place the fish on a tray and refrigerate for at least 1 hour to absorb the flavors.

Step 3: To prepare the pineapple salsa, combine the chopped pineapple, cucumber, red onion, tomatoes, chopped coriander, and the zest and juice of 2 limes in a bowl. Cover and leave to marinate at room temperature for up to 1 hour before serving.

Step 4: Place each marinated fish on a sheet of foil, folding the sides up to create an open-topped boat shape. Cook the fish on a barbecue for 15-20 minutes, turning halfway through, until cooked through.

Step 5: Alternatively, preheat the oven to 220°C (200°C fan)/gas mark 7 and bake the fish on a non-stick baking tray for 15-20 minutes until just cooked.

Step 6: Serve the cooked sea bass scattered with extra coriander and pineapple salsa on the side, accompanied by charred lime wedges.

FAQs

Can I use a different type of fish for this recipe?

Yes, you can substitute sea bass with other firm white fish such as snapper, cod, or haddock. Just ensure the fish is fresh and suitable for grilling or baking.

How can I make the salsa ahead of time?

You can prepare the pineapple salsa a few hours ahead and keep it covered at room temperature. This helps the flavors meld, but it’s best not to refrigerate too long as the fresh textures may soften.