Jamaican grilled fish
John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinatingLow-fat, Super healthy
- 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.
- 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.
PER SERVING
395 kcalories, protein 79g, carbohydrate 7g, fat 6 g, saturated fat 1g, fibre 1g, sugar 3g, salt 0.8 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2366638/
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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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Natalie's Trinidadian fish stew
This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste
18
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus marinatingLow-fat, Super healthy
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
PER SERVING
395 kcalories, protein 79g, carbohydrate 7g, fat 6 g, saturated fat 1g, fibre 1g, sugar 3g, salt 0.8 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
