Jerk sea bass & pineapple salsa served on a plate

Jerk sea bass & pineapple salsa

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(0 ratings)

Prep: 20 mins Cook: 15 mins plus 1 hr marinating

Easy

Serves 4

Fire up the barbecue and choose the healthier option for supper with this sea bass cooked in a jerk marinade. A pineapple salsa complements the fish perfectly

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal404
  • fat23g
  • saturates4g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein37g
  • salt0.8g
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Ingredients

  • 1 tbsp jerk seasoning
  • 2 garlic cloves, finely grated
  • thumb-sized piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 lime, zested
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

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

For the salsa

  • 100g pineapple, finely chopped
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • ½ cucumber, finely chopped
  • ¼ small red onion, finely chopped
  • 3 large tomatoes, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small bunch coriander, finely chopped, plus extra to serve
  • 2 limes, zested and juiced, plus extra charred wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Mix the jerk seasoning, garlic, ginger, lime zest and oil in a bowl. Using a sharp knife, cut slits in the skin of the fish and rub liberally with the marinade. Leave on a tray in the fridge for at least 1 hr.

  2. For the salsa, combine all the ingredients, cover and leave to marinate at room temperature for up to 1 hr until ready to serve.

  3. Put each fish on a sheet of foil, and bring the sides around to make an open-topped boat shape. Cook for 15-20 mins on a barbecue, turning halfway, or until cooked through. Alternatively, heat the oven to 220C/200C fan/gas 7 and bake the fish on a non-stick baking tray for 15-20 mins or until just cooked. Serve scattered with the extra coriander and the salsa on the side.

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