Jamaican grilled fish

Jamaican grilled fish

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Cooking time

Prep: 15 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

Serves 4

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
395
protein
79g
carbs
7g
fat
6g
saturates
1g
fibre
1g
sugar
3g
salt
0.8g

Ingredients

  • 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

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Method

  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 lime wedges to squeeze over.

Recipe from Good Food magazine, August 2012

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Comments

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reevey's picture
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Disappointed by the outcome despite having used all the gradients in the quantities, nothing Jamaican in the flavouring at all in the fish, I used bream as snapper are very hard to come by where I live, posh fish they call it! Needs more oomph!

joanna1972's picture

So very easy to make after work! Used hot paprika as that's what I had, added a lovely smoky kick! Trout were on offer so used those and served with oven roasted spice sweet potatoes and salad...yummy!

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