Fast Recipes

Jerk snapper with pineapple and lime

Lisa Featherby fast recipe for jerk snapper with pineapple and lime.
Jerk snapper with pineapple and lime

Jerk snapper with pineapple and lime

Ben Dearnley

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


Jerk spice paste
Pineapple-lime salad



1.Heat a barbecue or chargrill pan to high heat.
2.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.
3.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.
4.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.


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