Description
A vibrant and flavorsome recipe featuring whole sea bass marinated in a zesty jerk seasoning, grilled or baked to perfection and served with a refreshing pineapple salsa. This dish combines the warmth of Caribbean spices with the sweetness of fresh pineapple and the zing of lime, offering a delightful and healthy seafood meal.
Ingredients
Scale
Sea Bass and Marinade
- 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
Pineapple Salsa
- 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
- Prepare the Marinade: In a bowl, mix the jerk seasoning, finely grated garlic, finely grated ginger, lime zest, and rapeseed oil until well combined to form a flavorful marinade.
- Marinate the Fish: Score the skin of the sea bass with a sharp knife to create slits, allowing the marinade to penetrate. Rub the marinade liberally all over the fish, including inside the slits. Place the marinated fish on a tray and refrigerate for at least 1 hour to absorb the flavors.
- Make the Pineapple Salsa: Combine finely chopped pineapple, cucumber, red onion, tomatoes, chopped coriander, lime zest, and lime juice in a bowl. Cover and leave to marinate at room temperature for up to 1 hour to develop the flavors.
- Prepare Fish for Cooking: Place each marinated fish on a sheet of aluminum foil. Fold the sides of the foil up around the fish to create an open-topped boat shape. This prevents sticking and retains moisture during cooking.
- Cook the Fish: Option A: Grill the fish on a barbecue for 15-20 minutes, turning halfway through cooking for even doneness, until cooked through. Option B: Preheat the oven to 220°C (200°C fan)/Gas mark 7, place the fish on a non-stick baking tray, and bake for 15-20 minutes or until just cooked. The fish should be opaque and flake easily with a fork.
- Serve: Transfer the cooked sea bass to serving plates. Scatter with extra chopped coriander and serve alongside the pineapple salsa and charred lime wedges for squeezing over.
Notes
- Marinating the fish for at least one hour enhances the flavor and tenderness.
- Using foil during cooking prevents the fish skin from sticking to the grill or baking tray.
- Turning the fish halfway on the grill ensures even cooking and prevents burning.
- Charred lime wedges add a smoky citrus note that complements the jerk seasoning well.
- You can adjust the amount of jerk seasoning based on your spice preference.
- This recipe works well with other white fish if sea bass is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Keywords: jerk sea bass, pineapple salsa, grilled fish, Caribbean fish recipe, healthy seafood, jerk seasoning, summer fish dish
