Jerk Sea Bass with Pineapple Salsa Recipe
Introduction
This Jerk Sea Bass with Pineapple Salsa offers a vibrant taste of the tropics, combining spicy, zesty jerk seasoning with a fresh, sweet salsa. It’s a simple yet impressive dish perfect for summer barbecues or a flavorful weeknight dinner.
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, garlic, ginger, lime zest, and rapeseed oil to create the marinade.
- Step 2: Using a sharp knife, make slits in 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.
- Step 3: For the pineapple salsa, combine the pineapple, cucumber, red onion, tomatoes, chopped coriander, lime zest, and lime juice in a bowl. Cover and let marinate at room temperature for up to 1 hour.
- Step 4: Place each marinated fish on a sheet of foil and fold the sides up to create an open-topped boat shape.
- Step 5: Grill the fish on a barbecue for 15–20 minutes, turning once halfway through, until cooked through. Alternatively, bake in a preheated oven at 220°C (200°C fan)/gas mark 7 on a non-stick baking tray for 15–20 minutes or until just cooked.
- Step 6: Remove the fish from the grill or oven, scatter with extra coriander, and serve with the pineapple salsa and charred lime wedges on the side.
Tips & Variations
- Cooking the fish on foil prevents the skin from sticking to the grill and helps keep it moist. Turning the fish halfway also helps to avoid sticking and ensures even cooking.
- For extra heat, add finely chopped fresh chili to the salsa or use a spicier jerk seasoning blend.
- If you can’t find whole sea bass, fillets can be used, though cooking time will be shorter.
- Serve with coconut rice or a simple green salad for a complete meal.
Storage
Store any leftover cooked fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a low oven or enjoy cold. The salsa is best served fresh but will keep chilled for up to a day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the fish and salsa ahead of time?
Yes, marinate the fish and prepare the salsa up to 1 hour ahead to allow the flavors to develop. Avoid making the salsa too far in advance to keep it fresh.
What if I don’t have a barbecue or oven?
You can cook the fish in a large non-stick frying pan or grill pan on the stovetop using the foil method, turning carefully until cooked through.
Print
Jerk Sea Bass with Pineapple Salsa Recipe
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
This vibrant Jerk Sea Bass with Pineapple Salsa recipe combines the smoky, spicy flavors of Jamaican jerk seasoning with the sweet and tangy freshness of pineapple salsa. Perfectly grilled or baked, the sea bass is infused with garlic, ginger, and lime, making it a delicious and aromatic dish ideal for a light yet flavorful meal.
Ingredients
For the Jerk Sea Bass
- 1 tbsp jerk seasoning
- 2 garlic cloves, finely grated
- 1 thumb-sized piece ginger, finely grated
- 1 lime, zested
- 2 tbsp rapeseed oil
- 4 small or 2 large whole sea bass, gutted and scaled
For the 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, grated garlic, grated ginger, lime zest, and rapeseed oil until well combined to create a flavorful marinade.
- Marinate the sea bass: Using a sharp knife, cut slits into the skin of each sea bass. Rub the marinade liberally all over the fish, ensuring it gets into the slits. Place the fish on a tray and refrigerate for at least 1 hour to allow the flavors to infuse.
- Make the pineapple salsa: Combine the finely chopped pineapple, cucumber, red onion, tomatoes, chopped coriander, lime zest, and lime juice in a bowl. Cover the salsa and leave it to marinate at room temperature for up to 1 hour before serving, allowing the flavors to meld.
- Prepare for cooking: Place each marinated fish onto a sheet of foil. Bring the sides of the foil up to form an open-topped boat shape to prevent sticking and retain moisture during cooking.
- Cook the fish: Option 1 – Grill the fish on a barbecue for 15-20 minutes, turning halfway through, until the fish is cooked through and flakes easily. Option 2 – 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.
- Serve: Remove the fish from the foil, scatter extra coriander on top, and serve alongside the pineapple salsa with charred lime wedges for squeezing over.
Notes
- Cutting slits in the fish skin helps the marinade penetrate and cooks the fish evenly.
- Cooking the fish on foil prevents the skin from sticking to the grill or tray.
- Turning the fish halfway through grilling ensures even cooking and prevents sticking.
- The pineapple salsa can be made ahead and kept at room temperature to enhance its flavors.
- Charred lime wedges add a smoky tang when squeezed over the finished dish.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Keywords: sea bass, jerk seasoning, pineapple salsa, grilled fish, Caribbean recipe, healthy fish dish, tropical salsa
