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Jerk snapper with pineapple and lime

Jerk spice is traditionally made with Scotch bonnet chillies; substitute habaneros or small hot chillies. You want a good hit of chilli heat.

You'll need

4 snapper (about 600gm each), cleaned For drizzling: olive oil To serve: shaved fresh coconut   Jerk spice paste 6 habaneros or small red chillies, coarsely chopped 3 garlic cloves, coarsely chopped 2 spring onions, finely chopped Juice of 2 limes 2 tbsp brown sugar 1 tbsp allspice 2 tsp finely grated ginger 1 tsp finely chopped thyme   Pineapple-lime salad 1 small pineapple, peeled, cored and diced 1 jicama (see note), cut into matchsticks ½ Spanish onion, thinly sliced 1 cup coarsely chopped mint Juice of 2 juicy limes For drizzling: olive oil


  • 01
  • Heat a barbecue or chargrill pan to high heat.
  • 02
  • For jerk spice paste, pound chillies and garlic to a paste with a mortar and pestle, then stir in remaining ingredients and 1 tsp sea salt flakes.
  • 03
  • Slash fish a few times each side, then rub all over with jerk spice paste. Drizzle with oil, then barbecue, turning carefully every few minutes, until fish has a nice crust and is cooked through (about 15 minutes). Transfer to serving plates and keep warm.
  • 04
  • Meanwhile, for pineapple-lime salad, combine ingredients in a bowl, season to taste, drizzle with olive oil, and serve scattered with coconut alongside fish.

Note Jicama, or yam bean, is available from Asian grocers. If it's unavailable, substitute kohlrabi.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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